Baked Products: Science, Technology and Practice
November 2006, Wiley-Blackwell
First establishing an understanding of the key characteristics
which unite existing baked product groups, the authors move on to
discuss product development and optimisation, providing the reader
with coverage of:
- Key functional roles of the main bakery ingredients
- Ingredients and their influences
- Heat transfer and product interactions
- Opportunities for future product development
Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
1 The current approaches to the classification of bakery products.
An historical background to the production of baked products.
The traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits.
The concept of recipe balance in the development of baked products.
Reconsidering the basis for baked product classification.
2 The key characteristics of existing bakery product groups and typical variations within such groups.
What makes baked products different from other processed foods?.
An introduction to the methods used to characterise baked products.
Methods for evaluating the character of baked products.
Subjective scoring sheets.
Measurement of size.
Measurement of volume.
Measurement of colour.
Measurement of cellular structure.
Measurement of product moisture content.
Water activity and its relevance.
Key physical characteristics of bread and fermented goods.
Key physical characteristics of sponges and cakes.
Key physical characteristics of biscuits, crackers and cookies.
Key physical characteristics of pastry.
3 The characterisation of bakery products by formulation and the key functional roles of the main ingredients used in baking.
The key functional roles of individual ingredients.
How baked product formulations are expressed.
Total weight percentage.
Ingredient level (absolute).
Typical recipes used in the manufacture of baked products.
Relationships between product groups.
Bread and fermented goods.
Cookies, biscuits and crackers.
4 Ingredients and their influences.
Sugars and sweeteners.
Glycerol and sorbitol.
Fats and emulsifiers.
Baking powders and their components.
Dried and candied fruits.
Ascorbic acid and other improvers.
5 The nature of baked product structure.
Techniques to evaluate baked product structure.
The formation of cellular structures.
The formation of gluten.
The role of fat in the formation of baked product structures.
Mechanisms of structure formation and expansion in baked products.
Bread and fermented goods.
Cakes and sponges.
Biscuits and cookies.
Short and sweetened pastry.
Laminated products and crackers.
Bagels and steam breads.
6 Interactions between formulation and process methodologies.
The main processing methodologies.
Mixing – the importance of energy.
Mixing – gas incorporation.
Mixing – single- and multi-stage methods.
Expansion and relaxation.
Boiling and steaming.
The contribution of ingredients and formulation to the evolution of current processing methodologies.
7 Heat transfer and product interactions.
The heat transfer processes.
Refrigeration and Retarding.
The baking of cake batters.
The baking of bread dough.
The baking of biscuit and cookie dough.
The baking of pastry products.
The baking of laminated products.
The frying of doughnuts and other products.
Baking on a hot-plate.
The foam to sponge conversion and the collapse of bakery products.
Ingredient, recipe and product interactions.
8 Understanding and manipulating the end product requirements.
The importance of records.
Optimising baked product quality through test baking.
Control of baked product characteristics by manipulation of ingredients, formulation and processing methods.
Optimising baked product quality through the application of knowledge-based systems.
Knowledge-based systems for bread products.
Using the Bread Advisor.
Fault diagnosis or quality enhancement.
Other software tools for fermented products.
Knowledge-based systems for cake products.
Determining raising or leavening agents in cake and biscuit/cookie products.
9 The opportunities for new product development.
The processes involved in the development of baked products.
The product development brief.
The product development process.
Characterising the Product.
The potential for new product development using IT methodologies.
Cake product development using IT systems.
Software to determine process settings.
Ensuring product safety using software.
Company specific knowledge.
Matching patterns in baking for innovation.
Using structure assessment in innovation.
Visualising the world of baked products.
- Essential commercial information for baked goods company
- Authors are well known from previous well-received books
- Authors have many years’ experience in the area
- Adopts the new approach of exploring underlying themes linking baked product groups together
"Baked Products: Science, Technology and Practice is a valuable
practical resource for all food scientists and food technologists
within bakery companies, ingredient suppliers and general food
companies. The book will be an important addition for librarian and
research establishments." Beverage & Food World, September
“Provide[s] a more detailed understanding to underpin the development of new processes and products. Few can be more qualified to do this than Stan Cauvain and Linda Young. Together they have over 65 years’ experience in the industry with a formidable record of publications on baking technology.” Food Science and Technology
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Baked Products: Science, Technology and Practice (US $256.00)
-and- Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition (US $243.95)
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