By Y. H. Hui, Harol Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna Cross

ISBN-10: 0813801877

ISBN-13: 9780813801872

Whereas hundreds of thousands of books on baking are in print geared toward nutrition carrier operators, culinary paintings guide, and shoppers, particularly few specialist courses exist that conceal the technology and know-how of baking. In Bakery items: technology and know-how, approximately 50 pros from undefined, executive, and academia give a contribution their views at the nation of baking at the present time. the newest clinical advancements, technological tactics, and engineering rules are defined as they relate to the necessities of baking.

Coverage is wide and includes:

*raw fabrics and materials, from wheat flours to sweeteners, yeast, and useful additives;
*the ideas of baking, similar to blending tactics, doughmaking, fermentation, and sensory evaluation;
*manufacturing issues for bread and different bakery items, together with quality controls and enzymes;
*special bakery items, starting from manufacture of truffles, cookies, tarts, bagels, and pretzels to dietetic bakery items, gluten-free cereal-based items; and
*specialty bakery goods from world wide, together with Italian bakery foods.

Blending the technical facets of baking with the most up to date medical examine, Bakery items: technological know-how and expertise has all of the best components to serve the main tough appetites of nutrition technological know-how pros, researchers, and scholars.

Show description

Read or Download Bakery Products: Science and Technology PDF

Best food science books

Frank Gunstone's Vegetable Oils in Food Technology: Composition, Properties, PDF

Presents available, centred details at the composition, homes, and makes use of of the vegetable oils quite often present in the foodstuff undefined. additionally, the foremost nutrition makes use of are associated, at any place attainable, composition and houses of the oils.

Read e-book online Developing new food products for a changing marketplace PDF

The one booklet on nutrition product improvement that integrates each part of the self-discipline, constructing New meals items for a altering industry surveys advertising, know-how, and packaging in addition to the method and association required for constructing nutrition items. The textual content discusses all facets of idea and perform for meals technique builders and contains a variety of tables, figures, and bibliographical references to reinforce realizing of the options.

Advances in Food and Nutrition Research, Volume 71 - download pdf or read online

Advances in nutrition and meals examine acknowledges the critical dating among the foodstuff and dietary sciences and brings jointly extraordinary and entire experiences that spotlight this courting. Contributions aspect medical advancements within the wide components of nutrients technology and food and are meant to supply these in academia and with the newest details on rising examine in those regularly evolving sciences.

Statistical Aspects of the Microbiological Examination of by Basil Jarvis PDF

Statistical features of the Microbiological exam of meals, 3rd version, updates a few vital statistical systems following in depth collaborative paintings by means of many specialists in microbiology and information, and corrects typographic and different mistakes found in the former variation. Following a quick advent to the topic, simple statistical thoughts and tactics are defined together with either theoretical and genuine frequency distributions which are linked to the incidence of microorganisms in meals.

Additional resources for Bakery Products: Science and Technology

Sample text

The more fat there is in a cookie, the more the cookie will spread. Fat is particularly important in the texture of a low-moisture cookie. Most of these are baked to 23% (as is) moisture, and without the shortening effect the result is rather hard. Certain production techniques or the addition of emulsifiers such as mono- and diglycerides can improve the texture. Emulsifiers affect the dough and the finished product differently depending on the system and the type of emulsifier used. The choice of emulsifier depends primarily on the effect required, in addition to product characteristics such as moisture level.

The cocoa butter equivalents are completely compatible with cocoa butter and do not change the melting, processing, and rheological properties of the cocoa butter. The extenders can only be combined with cocoa butter to a limited extent or they will change its properties. Cocoa butter replacers (CBRs) have been engineered to replace or extend cocoa butter, and these are often labeled as “partial” or “complete” replacers depending on the level of compatibility. Often this term refers to only nonlauric fats or to those triglycerides that are low in lauric acid.

The critical point of this procedure is to be able to coat the sugar without any clumping of the shortening or the sugar. If sugar is not coated, then the melted sugar will recrystallize into little chunks. Normally an all-purpose shortening for cookies has a 44°C (112°F) melt point, but a range of about 3 5 4 6 ° C (95-1 15°F) is also suitable, depending on the practical limitations. For example, if there were a high shortening level, a 39°C (102°F) shortening might be suitable to reduce the waxy mouthfeel.

Download PDF sample

Bakery Products: Science and Technology by Y. H. Hui, Harol Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna Cross


by Charles
4.0

Rated 4.53 of 5 – based on 43 votes