| Description |
xii, 209 pages : illustrations ; 26 cm |
| Contents |
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 availability -- 9. Strategies for extending bakery product shelf-life |
| Summary |
"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 book describes in detail 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." "Readership: Technical directors and managers and QA/C staff in the industrial bakery industry and its equipment and ingredient suppliers. Food science and bakery students. Applicable worldwide."--BOOK JACKET |
| Notes |
"Campden & Chorleywood Food Research Association" -- T.p |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Baked products.
|
|
Baking -- Quality control.
|
| Author |
Young, Linda S.
|
| LC no. |
99049521 |
| ISBN |
0632053275 : |
|
