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.
Contents
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
Index
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