By Stanley P. Cauvain
Water is the main contributor to the consuming and retaining features and constitution of baked items. Its administration and regulate in the course of coaching, processing, baking, cooling and garage is vital for the optimisation of product caliber. This winning and hugely useful quantity describes intimately the position and keep watch over 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 variation, the e-book has been multiplied and constructed in the course of the inclusion of latest details and references concerning the formation and processing of batters and dough into baked items. the hot variation contains a collection of case reviews according to sensible adventure within the manufacture and optimisation of baked items. every one case examine, illustrated as acceptable, considers a few of the roles that water may well play in several production contexts. The e-book is geared toward meals scientists and technologists in bakery businesses; element providers; flour millers; researchers and scholars in educational foodstuff technology departments.
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Extra info for Bakery Food Manufacture and Quality: Water Control and Effects
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. Non-destructive methods are available which permit the study of water in bakery foods.
Glutenins and gliadins are commonly referred to as the gluten-storage proteins because they combine with water to form the gluten protein network that is critical for the retention of air and carbon dioxide gas in the dough during breadmaking. As well as undergoing hydration, it is necessary to impart energy to a flour–water mix in order to develop a gluten structure. The transition from (relatively) dry flour proteins to a dough in which gluten has been formed is best appreciated by undertaking mixing of bread dough components by hand.
Woodhead Publishing, Cambridge, UK, pp. 456–60. Williams, A. and Pullen, G. (2007) Functional ingredients, in Technology of Breadmaking, 2nd edn (eds. P. S. Young). Springer, New York, pp. 51–92. T. J. (1951) Prevention of the growth of sucrose hydrates in sucrose syrups. Food Research, 16, 20–9. Chapter 2 The Role of Water in the Formation and Processing of Bread Doughs Introduction The formation of a dough is the first step in the manufacture of fermented bakery foods and owes as much to the special properties of water discussed in Chapter 1 as it does to the unique properties of wheat and the flour milled from it.
Bakery Food Manufacture and Quality: Water Control and Effects by Stanley P. Cauvain