By Stanley P. Cauvain, Linda S. Young(auth.)
Water is the main contributor to the consuming and protecting characteristics and constitution of baked items. Its administration and keep an eye on in the course of education, processing, baking, cooling and garage is vital for the optimisation of product caliber. This profitable and hugely functional quantity describes intimately the function 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 a completely revised and up to date moment version, the booklet has been elevated and constructed throughout the inclusion of recent details and references relating to the formation and processing of batters and dough into baked items. the recent variation features a number of case stories in response to useful event within the manufacture and optimisation of baked items. every one case research, illustrated as acceptable, considers a few of the roles that water may possibly play in several production contexts. The booklet is aimed toward meals scientists and technologists in bakery businesses; aspect 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 function of Water within the Formation and Processing of Bread Doughs (pages 32–72):
Chapter three The function 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 alterations in the course of garage (pages 143–173):
Chapter 6 Water job (pages 174–198):
Chapter 7 Moisture Migration and Its regulate in Composite items (pages 199–227):
Chapter eight tools of opting for Moisture content material and Water job (pages 228–262):
Chapter nine ideas for Extending Bakery Product Shelf?Life (pages 263–284):
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Extra info for Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition
Enzymic activity – the greater the enzymic activity, the lower the water absorption capacity. This effect is seen most commonly in breadmaking processes with significant bulk fermentation (floortime) periods, and only when levels of enzymic activity are high with no-time breadmaking processes. Largely because of the empirical nature of the assessment of the water absorption capacity of a given flour, there have been attempts to develop mathematical models to predict water absorption from flour properties such as those described above.
The lower its density) the softer it will be. This is one of the factors seen to affect the consistency of dough with increasing fermentation time. In the CBP, a partial vacuum may be applied to the dough during mixing to reduce the average size of the gas bubbles that are present (Cauvain and Young, 2006). This same action significantly reduces the overall quantity of gas present in the dough at the end of mixing, often by as much as 50% (Marsh and Cauvain, 2007), and gives a dough that is firmer to the touch.
However, this approach typically provides a bulk measurement and no information on the spatial distribution of water throughout the product. g. , pastry and biscuits) the dimension of the product may prevent effective sub-sampling. In determining the moisture content of a bakery product, the sample will be effectively destroyed and can no longer be used again. This means that a study of moisture in baked products during storage will require a significant number of different, though related products and small differences between individual products may bias the results of any study.