Bakery Food Manufacture and Quality: Water Control and Effects / Edition 2

by Stanley P. Cauvain, Linda S. Young

Overview

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.

Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.

Product Details

ISBN-13:	9781405176132
Publisher:	Wiley
Publication date:	09/09/2008
Edition description:	2nd ed.
Pages:	304
Product dimensions:	6.80(w) x 9.70(h) x 0.90(d)

About the Author

With a combined experience of 65 years in the baking industry with commercial and research companies, Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran; Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training. www.BakeTran.com

Table of Contents

Preface to the second edition.

Preface to the first edition.

1. Water and its roles in baked products.

2. The role of water in the formation and processing of bread doughs.

3. The role of water in the formation and processing of batters, biscuit and cookie doughs, and pastes.

4. The contribution of water during processing, baking, cooling and freezing.

5. Effects of water on product textural properties and their changes during storage.

6. Water activity.

7. Moisture migration and its control in composite products.

8. Methods of determining moisture content and water activity.

9. Strategies for extending bakery product shelf-life.

Conclusions.

References.

Index.

What People are Saying About This

From the Publisher

"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)

Editorial Reviews

"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)

From the Publisher

This book describes the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, in their subsequent processing, and in the baked product. It emphasizes the shelf-life, organoleptic quality control, and determination of water activity and availability. It is intended for technical directors, managers and staff in the industrial bakery industry, and its equipment and ingredient suppliers. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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