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