By Stanley P. Cauvain
Water is the main contributor to the consuming and maintaining traits and constitution of baked items. Its administration and keep an eye on in the course of coaching, processing, baking, cooling and garage is vital for the optimisation of product caliber. This profitable and hugely sensible quantity describes intimately the position 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 a completely revised and up to date moment variation, the ebook has been elevated and constructed during the inclusion of latest details and references on the topic of the formation and processing of batters and dough into baked items. the recent variation contains a choice of case reports in keeping with functional adventure within the manufacture and optimisation of baked items. every one case examine, illustrated as applicable, considers a number of the roles that water may well play in several production contexts. The booklet is geared toward foodstuff scientists and technologists in bakery businesses; factor providers; flour millers; researchers and scholars in educational nutrients technology departments.
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Additional resources for Bakery Food Manufacture and Quality: Water Control and Effects
For a given wheat, the flour water absorption capacity derived from it depends on the following properties: r r r r r r Moisture content – the drier the flour, the higher the water absorption capacity. Protein content – the higher the protein content, the higher the water absorption capacity. Damaged starch – the higher the damaged starch level, the higher the water absorption capacity. Bran content – the higher the bran content, the higher the water absorption capacity (wholemeal flour has a greater water absorption capacity than white flour).
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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. Wiley Interscience, New York. E. (2007) Principles of dough formation, in Technology of Breadmaking, 2nd edn (eds.
Bakery Food Manufacture and Quality: Water Control and Effects by Stanley P. Cauvain