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

By Stanley P. Cauvain

Water is the main contributor to the consuming and conserving traits and constitution of baked items. Its administration and regulate in the course of guidance, processing, baking, cooling and garage is key for the optimisation of product caliber. This profitable and hugely useful quantity describes intimately the position and regulate 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 variation, the booklet has been accelerated and constructed throughout the inclusion of latest info and references with regards to the formation and processing of batters and dough into baked items. the recent version features a choice of case stories in accordance with sensible adventure within the manufacture and optimisation of baked items. every one case examine, illustrated as acceptable, considers a few of the roles that water could play in several production contexts. The booklet is geared toward meals scientists and technologists in bakery businesses; aspect providers; flour millers; researchers and scholars in educational nutrition technological know-how departments.

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And Jones, E. (1989) Applied Science for Food Studies. Longman Scientific & Technical, Harlow, UK. S. and Niranjan, K. (1999) Bubbles in Food. Eagan Press, St Paul, MN. P. (2007a) Bread – the product, in Technology of Breadmaking (eds. P. S. Young). Blackie Academic & Professional, London, UK, pp. 1–20. P. (2007b) Breadmaking processes, in Technology of Breadmaking, 2nd edn (eds. P. S. Young). Springer, New York, pp. 21–50. P. S. (2001) Baking Problems Solved. Woodhead Publishing, Cambridge, UK, p.

This focussed power of Water and Its Roles in Baked Products 27 water jets has been used for many years in the course of mining operations. The power of water cutting has been applied for precision cutting in the metal-working and allied industries and more recently the technique has been applied to the food industries for cutting solid objects such as candy bars, frozen meat carcases and the peeling of citrus fruits. A considerable advantage for water-jet cutting is the precision of the cut which can be achieved both in terms of the depth of the cut and the intricacies of the possible cutting patterns.

The absorption of water by starch is necessary for it to undergo the gelatinisation process that occurs on heating (this is discussed in more detail in Chapters 3 and 4). The uptake of water by starch granules provides an element of competition for the available water with the flour proteins, although the effect of this on the rate and degree of gluten development is small. Nevertheless, high levels of damaged starch are known to have adverse effects on bread quality, such as a greying of the crumb and loss of cell structure fineness.

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