Bakery Food Manufacture and Quality: Water Controland EffectsWater is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. |
Contents
Water Control and Effects 1 Water and its roles in baked products | 1 |
Water Control and Effects 2 The role of water in the formation and processing of bread doughs | 24 |
Water Control and Effects 3 The role of water in the formation and processing of batters biscuit and cookie doughs and pastes | 48 |
Water Control and Effects 4 The contribution of water during processing baking cooling and freezing | 72 |
Water Control and Effects 5 Effects of water on product textural properties and their changes during storage | 95 |
Water Control and Effects 6 Water activity | 115 |
Water Control and Effects 7 Moisture migration and its control in composite products | 135 |
Water Control and Effects 8 Methods of determining moisture content and water availability | 157 |
Water Control and Effects 9 Strategies for extending bakery product shelflife | 188 |
| 206 | |
Other editions - View all
Bakery Food Manufacture and Quality: Water Controland Effects Stanley P. Cauvain,Linda S. Young No preview available - 2000 |
Common terms and phrases
Academic & Professional added water levels addition alpha-amylase atmosphere baked products bakery foods baking powder biscuits Blackie Academic bread doughs breadmaking cake batters carbon dioxide Cauvain Cauvain & L.S. CCFRA changes Chapter Chipping Campden components cooling cream crispness crumb crust Danish pastries dough pieces dough temperature eating quality effect evaporation example fermented doughs filling flavour flour FMBRA Report formulation frozen gelatinisation gluten heat higher humectant hydration increase influence ingredients L.S. Young liquid lower measurement method MFSL microbial mixing moisture content moisture loss moisture migration mould-free shelf-life occur oven pastry product quality product shelf-life properties proteins puff pastry recipe relative humidity rheological Robb role S.P. Cauvain salt sample soluble solution sorbic acid spoilage sponge starch steam storage temperature structure sucrose equivalence sugar surface Technology of Breadmaking Telloke vapour pressure viscosity water absorption capacity water activity water molecules water vapour weight yeast