By Stanley P. Cauvain
Water is the most important contributor to the consuming and preserving characteristics and constitution of baked items. Its administration and keep an eye on in the course of guidance, processing, baking, cooling and garage is vital for the optimisation of product caliber. This profitable and hugely sensible quantity describes intimately the position 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 an absolutely revised and up to date moment variation, the e-book has been increased and constructed throughout the inclusion of recent info and references on the topic of the formation and processing of batters and dough into baked items. the hot variation incorporates a choice of case reviews according to sensible adventure within the manufacture and optimisation of baked items. each one case research, illustrated as acceptable, considers many of the roles that water may possibly play in several production contexts. The e-book is aimed toward nutrition scientists and technologists in bakery businesses; component providers; flour millers; researchers and scholars in educational meals technological know-how departments.
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Extra resources for Bakery Food Manufacture and Quality: Water Control and Effects
Schnepf, M. (1989) Protein–water interactions, in Water and Food Quality (ed. M. Hardman). Elsevier Applied Science, New York, pp. 135–68. K. R. (1982) The Technology of Plasticizers. Wiley Interscience, New York. E. (2007) Principles of dough formation, in Technology of Breadmaking, 2nd edn (eds. P. S. Young). Blackie Academic & Professional, London, UK, pp. 299–332. A. (1991) Flour Confectionery Manufacture. Blackie Academic & Professional, London, UK. Thacker, D. (1997) Chemical aeration, in The Technology of Cakemaking, 6th edn (ed.
Bent). Blackie Academic & Professional, London, UK, pp. 84–99. S. G. (1993) Emulsifiers in baking, in Advances in Baking Technology (eds. S. E. Stauffer). Blackie Academic & Professional, London, UK, pp. 179–222. , Bibbs, D. and Pictiaw, C. (1998) Water in tissue structures by NMR and MRI, in The Properties of Water in Foods ISOPOW 6 (ed. S. Reid). Blackie Academic & Professional, London, UK, pp. 30–40. Krog, N. and Larsen, K. (1968) Phase behaviour and rheological properties of aqueous systems of industrial distilled monoglycerides.
Approximately 2–3% of the weight of flours comprises a mixture of water-soluble proteins and pentosans. Their roles in breadmaking are unclear and complex. The water-soluble pentosans have a significant water-absorbing capacity, which Stauffer (2007) estimated to be around seven times their own weight, and are able to form viscous solutions. The latter effect is of particular value in the formation of rye bread structures, where the gluten-forming potential of the flour is limited (see below). The fibrous components of the wheat grain, which derive from the bran skins, also absorb water during mixing but more slowly than other flour components.
Bakery Food Manufacture and Quality: Water Control and Effects by Stanley P. Cauvain