The Science of Bakery ProductsW. P. Edwards Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. |
Contents
Chapter | 1 |
Science | 11 |
2 | 18 |
Food Allergies | 50 |
Raw Materials | 56 |
Analytical Chemistry | 135 |
Baking Machinery | 154 |
Bread Making | 167 |
Products Other than Bread | 208 |
Breadmaking Experiments | 233 |
The Future | 241 |
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Common terms and phrases
added agar amylase amylopectin Anthocyanins ascorbic acid baked bakery products bicarbonate biscuit flours boiling bread flour bulk fermentation butter cake calcium chemical Chorleywood process colour confectionery dextrose double bonds dough dough development dried egg albumen emulsifiers emulsion energy enzymes Extensograph extraction extruder fatty acids Figure flavour flour flour treatment foam fraction fructose gelatine gelatinised gellan gum gluten glutenins grade gum acacia Hagberg Falling Number heat high methoxyl pectin hydrogen ingredients lactose loaf locust bean gum Maillard reaction maize malt material measured method methoxyl milk powder mill mixed mixture molecule nature identical normally nutritional oven oxidation oxidising pectin pizza plant bakeries potassium bromate problem properties protein protein content puff pastry recipe reducing sample small bakers sodium soft wheat soluble solution sour dough sponge starch damage substances sucrose sulfur dioxide temperature vitamin wafer water activity weight wheat flour wholemeal wholemeal flour yeast