Download e-book for iPad: Bakery Food Manufacture and Quality: Water Control and by Stanley P. Cauvain

By Stanley P. Cauvain

ISBN-10: 140517613X

ISBN-13: 9781405176132

Water is the most important contributor to the consuming and protecting features and constitution of baked items. Its administration and regulate in the course of education, processing, baking, cooling and garage is vital for the optimisation of product caliber. This profitable and hugely functional quantity describes intimately the function 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 version, the ebook has been elevated and built during the inclusion of latest info and references with regards to the formation and processing of batters and dough into baked items. the recent version encompasses a number of case experiences in response to sensible adventure within the manufacture and optimisation of baked items. each one case research, illustrated as acceptable, considers a number of the roles that water may well play in several production contexts. The booklet is geared toward nutrients scientists and technologists in bakery businesses; factor providers; flour millers; researchers and scholars in educational nutrients technological know-how departments.

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Additional resources for Bakery Food Manufacture and Quality: Water Control and Effects

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2005) and the movement of the heat front through frozen, par-baked bread (Whitworth and Alava, 2005). Conclusions The special properties of water are not only essential to life but play a key role in the manufacture of bakery foods, whether we are considering the solid (ice), liquid (water) or gaseous (vapour) forms. In the formation of doughs and batters, water plays a major role as a plasticiser of polymers and as a solvent for other recipe components. The properties of the solutions formed during mixing strongly influence the rheological behaviour of doughs and batters during processing and contribute directly to the formation of the final product structure.

H. M. Faubion). Van Nostrand Reinhold, New York, pp. 157–330. Robb, J. (1983) Craters on frozen doughnut icing. FMBRA Bulletin No. 3, pp. 145– 7. CCFRA, Chipping Campden, UK. Schmidt, S. (2007) Water mobility in foods, in Water Activity in Foods (eds. V. J. J. P. Labuza). BlackwellPublishing, Oxford, UK, pp. 47–108. 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.

If a radio-frequency field is applied to a water-rich environment, the atoms move and turning it off causes them to relax with the subsequent release of electromagnetic energy which can be measured and converted to images. In such images, areas of a food where there is a lot of water, and thus a lot of hydrogen atoms, will have a brighter appearance. g. , 1998). NMR has been applied to a number of biopolymer studies in recent years. The protein and starch in wheat flours are examples of biopolymers which have been included in such studies.

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Bakery Food Manufacture and Quality: Water Control and Effects by Stanley P. Cauvain

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