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

By Stanley P. Cauvain

Water is the key contributor to the consuming and preserving traits and constitution of baked items. Its administration and keep watch over in the course of instruction, 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 a completely revised and up to date moment version, the booklet has been elevated and constructed in the course of the inclusion of recent info and references regarding the formation and processing of batters and dough into baked items. the recent version features a number of case experiences in accordance with useful adventure within the manufacture and optimisation of baked items. each one case learn, illustrated as applicable, considers many of the roles that water may perhaps play in several production contexts. The publication is aimed toward foodstuff scientists and technologists in bakery businesses; factor providers; flour millers; researchers and scholars in educational nutrition technological know-how departments.

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

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Resistance to deformation or viscosity), which has been set by calibration with an expert assessor who has judged the ‘correct’ dough consistency based on a sensory evaluation and experience in dough processing. com). g. CCFRA, 1991). Initially there is little resistance from the mixture, but as the proteins hydrate and form gluten the resistance increases (see Catterall and Cauvain, 2007). The results are recorded graphically and the operator is required to add sufficient water to reach a predetermined height on the graph.

In the CBP, a partial vacuum may be applied to the dough during mixing to reduce the average size of the gas bubbles that are present (Cauvain and Young, 2006). This same action significantly reduces the overall quantity of gas present in the dough at the end of mixing, often by as much as 50% (Marsh and Cauvain, 2007), and gives a dough that is firmer to the touch. This change in dough rheology is usually offset by increasing the level of water added to the dough in order to produce a dough of suitable consistency for dividing and processing.

Blackie Academic & Professional, London, UK, pp. 100–6. , LeBail, A. and Davenel, A. (2005) Use of MRI for the characterisation of the bread process, in Using Water and Its Roles in Baked Products 31 Cereal Science and Technology for the Benefit of Consumers (eds. P. E. Salmon and S. Young). Woodhead Publishing, Cambridge, UK, pp. 199– 203. J. (2004) Emulsifiers in Food Technology. Blackwell Publishers, Oxford, UK. B. M. (2005) Non-destructive imaging of bread and cake structure during baking, in Using Cereal science and Technology for the Benefit of Consumers (eds.

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