Baked Products Science, Technology and Practice [Hardcover]

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.Preface.

1 The current approaches to the classification of bakery products.

Introduction.

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.

Texture properties.

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.

Introdul£·