Practical Bakery Technology Book
from C.H.I.P.S.

Baked Products
Science, Technology and Practice
by Stanley Cauvain

Baked Products: Science, Technology and Practice provides detailed scientific and technical information on the development and formulation of new bakery products, providing the reader with:

  • Key functional roles of the main bakery ingredients
  • Ingredients and their influences
  • Heat transfer and product interactions
  • Opportunities for future product development

Baked Products: Science, Technology and Practice is a valuable, practical resource for bakery technologists.


Current Approaches to the Classification of Bakery Products

  • Historical background to the production of baked products
  • 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

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 characterize baked products
  • Methods for evaluating the character of baked products
  • 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

The Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used in Baking

  • Key functional roles of individual ingredients
  • How baked-product formulations are expressed
  • Typical recipes used in the manufacture of baked products

Ingredients and Their Influences

  • Wheat flour
  • Fiber
  • Soya flour
  • Cocoa powder
  • Sugars and sweeteners
  • Glycerol and sorbitol
  • Fats
  • Egg products
  • Baking powders and their components
  • Dried and candied fruits
  • Chocolate chips
  • Salt
  • Yeast
  • Ascorbic acid and other improvers
  • Enzymes
  • Water
  • Milk products

The Nature of Baked Product Structure

  • Techniques used to evaluate baked-product structure
  • The formation of cellular structures
  • The formation and properties of gluten
  • The role of fat in the formationof baked product structures
  • Mechanisms of structure formation and expansion in baked products

Interactions between Formulation and Process Methodologies

  • The main processing methodologies
  • The contribution of ingredients and formulation to the evolution of current processing methodologies

Heat Transfer and Product Interactions

  • Heat transfer processes
  • Foam-to-sponge conversion and the collapse of bakery products
  • Ingredient, recipe and product interactions

Understanding and Manipulating the End-Product Requirements

  • The importance of records
  • Optimizing baked-product quality through test baking
  • Control of baked-product characteristics by manipulation of ingredients, formulation and processing methods
  • Optimizing baked-product quality through the application of knowledge-based systems

Opportunities for New Product Development

  • Processes involved in the development of baked products
  • Potential for new product development using information technology (IT) methodologies
  • Using structure assessment in innovation
  • Matching patterns in baking for innovation
  • Visualizing the world of baked products


click here to see books of related interest


Baked Products
Science, Technology and Practice
by Stanley Cauvain
2006 • 228 pages • $228.95 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services