By Stanley P. Cauvain, Linda S. Young(auth.)
Water is the foremost contributor to the consuming and protecting characteristics and constitution of baked items. Its administration and keep an eye on in the course of guidance, processing, baking, cooling and garage is vital for the optimisation of product caliber. This profitable and hugely useful quantity describes intimately the position and keep an eye on of water within the formation of cake batters, bread, pastry and biscuit doughs, their next processing and the baked product.
Now in an absolutely revised and up to date moment version, the e-book has been improved and built during the inclusion of recent details and references concerning the formation and processing of batters and dough into baked items. the recent variation encompasses a choice of case experiences in response to functional adventure within the manufacture and optimisation of baked items. each one case examine, illustrated as acceptable, considers some of the roles that water may well play in several production contexts. The publication is geared toward meals scientists and technologists in bakery businesses; element providers; flour millers; researchers and scholars in educational foodstuff technology departments.
Chapter 1 Water and Its Roles in Baked items (pages 1–31):
Chapter 2 The position of Water within the Formation and Processing of Bread Doughs (pages 32–72):
Chapter three The position of Water within the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes (pages 73–110):
Chapter four The Contribution of Water in the course of Processing, Baking, Cooling and Freezing (pages 111–142):
Chapter five results of Water on Product Textural houses and Their adjustments in the course of garage (pages 143–173):
Chapter 6 Water task (pages 174–198):
Chapter 7 Moisture Migration and Its keep watch over in Composite items (pages 199–227):
Chapter eight equipment of opting for Moisture content material and Water task (pages 228–262):
Chapter nine suggestions for Extending Bakery Product Shelf?Life (pages 263–284):
Read or Download Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition PDF
Best nonfiction_9 books
The unique e-book used to be the 1st textual content to together investigate the themes of either physical-layer and network-layer features of instant structures utilizing a cross-layer optimisation process and it prompted a lot of the learn that resulted in the standardisation of the HSDPA 3G method. within the 5 years because the first variation used to be released the instant panorama has advanced additional.
A pragmatic consultant to getting equipped, beating procrastination, and dealing extra successfully The Fourth version of the non-public potency application maintains the book's lengthy culture of supporting crushed pros get their paintings lives geared up to turn into greater and effective. Readers will how to cease procrastinating, cease feeling beaten, and begin feeling sturdy approximately their paintings lives.
Landslides in chilly areas have diverse mechanisms from these in different components, and relatively few learn efforts were made during this box. lately, due to weather swap, a few new developments pertaining to landslide incidence and movement have seemed, significantly impacting monetary improvement and groups.
This publication provides decade-long advances in atmospheric examine within the Mackenzie River Basin in northern Canada, which encompasses environments consultant of so much chilly parts in the world. Collaborative efforts via a staff of approximately a hundred scientists and engineers have yielded wisdom completely transferable to different excessive range areas in the USA, Europe and Asia.
- Cryocoolers 11
- Emergency Vascular Surgery: A Practical Guide
- A Molecular and Cellular View of Protein Kinase CK2
- Sample Efficient Multiagent Learning in the Presence of Markovian Agents
- Flexible Manipulators:
Extra resources for Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition
Achieving an unvarying consistency depends to a large extent on being able to work with a known ratio of water to other recipe ingredients, mainly the flour, since that is the major component of all bread recipes. As discussed above, the ability of the flour to absorb water depends on its chemical and physical composition, which is influenced by wheat variety, environmental factors and agricultural conditions during growth, and the processing techniques used by the miller to convert wheat to flour.
And Pullen, G. (2007) Functional ingredients, in Technology of Breadmaking, 2nd edn (eds. P. S. Young). Springer, New York, pp. 51–92. T. J. (1951) Prevention of the growth of sucrose hydrates in sucrose syrups. Food Research, 16, 20–9. Chapter 2 The Role of Water in the Formation and Processing of Bread Doughs Introduction The formation of a dough is the first step in the manufacture of fermented bakery foods and owes as much to the special properties of water discussed in Chapter 1 as it does to the unique properties of wheat and the flour milled from it.
157–330. Robb, J. (1983) Craters on frozen doughnut icing. FMBRA Bulletin No. 3, pp. 145– 7. CCFRA, Chipping Campden, UK. Schmidt, S. (2007) Water mobility in foods, in Water Activity in Foods (eds. V. J. J. P. Labuza). BlackwellPublishing, Oxford, UK, pp. 47–108. Schnepf, M. (1989) Protein–water interactions, in Water and Food Quality (ed. M. Hardman). Elsevier Applied Science, New York, pp. 135–68. K. R. (1982) The Technology of Plasticizers. Wiley Interscience, New York. E. (2007) Principles of dough formation, in Technology of Breadmaking, 2nd edn (eds.