This basic book explains the science behind bread making and other baked goods.
Science of Bakery Products covers:
- chemistry of the ingredients
- flour treatments
- flour testing
- baking machinery
- and more!
Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future.
Contents
Introduction
- History
- Language and units
- Food law
Science
- Basic science
- Colligative properties
- pH
- Polarimetry
- The Maillard Reaction
- Densimetry
- Refractive index
- Buffers
- Analytical chemistry
- Emulsions
- The chemistry of oils and fats
- Water migration
- The science of proteins
- The science of starch
- Nutrition
- Food allergy and intolerance
- The science of aerated products
Raw Materials
- Grains
- Milling
- Grades of flour
- Types of flour
- Leavening agents
- Flour treatments
- Food starch excluding flour
- Fats
- Emulsifiers
- Colors
- Flavors
- Antioxidants
- Sugars
- Dairy ingredients
- Gums and gelling agents or hydrocolloids
Analytical Chemistry
Flour Testing
- Empirical testing regimes
Baking Machinery
- Mixing
- Measuring and weighing ingredients
- Proving and retarding
- Shaping and Panning
- Scaling
- Baking
- Extrusion
Bread Making
- The chemistry of dough development
- The making of bread
- Other breads
- Other variants of bread
Products Other than Bread
- Puff pastry
- Short pastry
- Hot water pastry
- Science of biscuits
- Science of wafers
- Cakes
- Miscellaneous chemically leavened products
Breadmaking Experiments
- Health and safety
- Yield
- Loaf testing
- Bread making
- Sponge batter
- Variations to the recipe
- Report writing
The Future
- General outlook
- Dietary trends
Index
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