Baking Problems Solved

Stanley P. Cauvain

Woodhead Publishing, Feb 18, 2017 - Technology & Engineering - 572 pages

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.

The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.

• Uses a detailed and clear question and answer format that is ideal for quick reference
• Combines new, up-to-date problems and solutions with the best of the previous volume
• Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry

Contents

• Preface to the First Edition: xxxi
• Preface to the Second Edition: xxxiii
• Woodhead Publishing Series in Food Science Technology and Nutrition: xxxv
• 1 Introduction to ProblemSolving Techniques: 1
• 2 Raw Materials: 33
• 3 Key Relationships Between Ingredients Recipes and Baked Product Qualities: 145
• 4 Bread and Other Fermented Products: 153
• 5 Cakes Sponges and Muffins: 235
• 6 Biscuits Cookies Crackers and Wafers: 299
• 7 Pastries: 331
• 8 Other Bakery Products: 375
• 9 Processes and Equipment: 443
• 10 Testing Methods: 469
• 11 What?: 481
• Index: 501
• Back Cover: 514

About the author

Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.

Bibliographic information

• Title: Baking Problems Solved; Woodhead Publishing Series in Food Science, Technology and Nutrition
• Author: Stanley P. Cauvain
• Edition: 2
• Publisher: Woodhead Publishing, 2017
• ISBN: 008100768X, 9780081007686
• Length: 572 pages
• Subjects: Technology & Engineering / Food Science / General