Bakery Technology and Engineering

by Samuel A. Matz

Overview

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

Product Details

ISBN-13:	9780442308551
Publisher:	Springer US
Publication date:	01/31/1991
Edition description:	3rd ed. 1991
Pages:	854
Product dimensions:	6.14(w) x 9.21(h) x 0.08(d)
Age Range:	18 Years

Table of Contents

Section I.	The Materials of Baking
1.	Ingredients from wheat	1
2.	Ingredients from other grains	23
3.	Leaveners and yeast foods	53
4.	Shortenings, emulsifiers, and antioxidants	77
5.	Sweeteners and malt syrup	99
6.	Water and salt	123
7.	Ingredients from milk and eggs	151
8.	Fruits, vegetables, and nuts	179
9.	Spices, flavors, and colors	203
10.	Other ingredients	229
Section II.	Formulas and Processes
11.	Unleavened bakery products	251
12.	Products leavened with water vapor	283
13.	Air-leavened products	303
14.	Chemically leavened bread and rolls	321
15.	Chemically leavened sweet goods	341
16.	Yeast-leavened plain bread and rolls	361
17.	Continuous, semi-continuous, and expedited doughs	387
18.	Variety breads	403
19.	Yeast-leavened sweet doughs	423
20.	Other yeast-leavened products	443
21.	Adjuncts: washes, glazes, icings, and marshmallow	463
22.	Adjuncts: streusels, pastes, fillings, etc.	483
Section III.	Equipment and Engineering
23.	Bulk handling of ingredients	501
24.	Weighing and metering equipment	525
25.	Mixers and mixing	547
26.	Dividing, rounding, sheeting, and laminating	569
27.	Fermentation enclosures and brew equipment	589
28.	Forming and molding bread-like products	609
29.	Forming cookies and crackers	633
30.	Forming other products	657
31.	Ovens and baking	679
32.	Fryers and frying	701
33.	Pans, panhandling equipment, and slicers	717

Editorial Reviews

Thorough information on the materials of baking, formulas and processes, equipment and engineering, and other technical considerations--preservation methods, computerization in plant and laboratory, sanitation and safety. The first edition appeared in 1960, the second in 1972. For chemists and bakery engineers, and also for technical, marketing, and administrative personnel in related industries. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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