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):