Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.

The book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing.

Cake and cookie technologies as well as recent advances in baking soft wheat products are also discussed. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products.

Features:

• Explains baking from an engineering/science perspective
• Encompasses topics, such as heat and mass transfer, not often covered in other baking books
• Summarizes data on the physical and thermal properties of baked products
• Discusses alternative technologies, such as jet impingement and microwave and hybrid ovens, for baking soft wheat products
• Explores the trend of consuming low-calorie products by presenting strategies for substituting fats and sugars in baked products

Contents

1. Soft Wheat Quality
2. Functions of Ingredients in the Baking of Sweet Goods
3. Chemical Reactions in the Processing of Soft Wheat Products
4. Cake Emulsions
5. Cake Batter Rheology
6. Cookie Dough Rheology
7. Technology of Cake Production
8. Technology of Cookie Production
9. Heat and Mass Transfer during Baking of Sweet Goods
10. Physical and Thermal Properties of Sweet Goods
11. Alternative Baking Technologies
12. Low-Sugar and Low-Fat Sweet Goods

Index

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