New PDF release: Bakery Food Manufacture and Quality: Water Control and

By Stanley P. Cauvain

ISBN-10: 140517613X

ISBN-13: 9781405176132

Water is the key contributor to the consuming and preserving features and constitution of baked items. Its administration and regulate in the course of education, processing, baking, cooling and garage is key for the optimisation of product caliber. This winning and hugely sensible quantity describes intimately the position and keep an eye on of water within the formation of cake batters, bread, pastry and biscuit doughs, their next processing and the baked product.

Now in a completely revised and up to date moment variation, the publication has been extended and built during the inclusion of latest details and references on the topic of the formation and processing of batters and dough into baked items. the recent version contains a choice of case reports in keeping with functional event within the manufacture and optimisation of baked items. each one case examine, illustrated as applicable, considers a few of the roles that water could play in several production contexts. The ebook is aimed toward nutrition scientists and technologists in bakery businesses; element providers; flour millers; researchers and scholars in educational foodstuff technological know-how departments.

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Additional resources for Bakery Food Manufacture and Quality: Water Control and Effects

Sample text

J. Bent). Blackie Academic & Professional, London, UK, pp. 5–17. J. and Jones, E. (1989) Applied Science for Food Studies. Longman Scientific & Technical, Harlow, UK. S. and Niranjan, K. (1999) Bubbles in Food. Eagan Press, St Paul, MN. P. (2007a) Bread – the product, in Technology of Breadmaking (eds. P. S. Young). Blackie Academic & Professional, London, UK, pp. 1–20. P. (2007b) Breadmaking processes, in Technology of Breadmaking, 2nd edn (eds. P. S. Young). Springer, New York, pp. 21–50. P. S.

As the temperature of the matrix is raised during baking, the release of carbon dioxide from the solution accelerates. Increases in atmospheric pressure increase the amount of carbon dioxide that will dissolve in water. Aerated waters and other drinks contain carbon dioxide gas held in the solution at pressure above atmospheric and so, when the pressure is released by opening the bottle, bubbles of gas are seen to rise to the surface as continuous streams. , 1999) Suspensions When a finely ground solid is shaken with a liquid in which it is insoluble in a container, the solid particles will remain floating, or suspended for a while before settling.

Some can lower surface tension forces and cause a change in the flow properties of water; such substances are often referred to as surfactants. g. the adhesion between forces between water and glass discussed above). This delicate balance can be destroyed by physical actions or the careful introduction of a surfactant, and the water flows across the solid surface. In simple terms we could say that the surfactant had helped the water to ‘wet’ the surface. The reduction in surface tension which occurs with the many substances that might be classed as surfactants plays an important role in the uptake and mobility of water in many different natural processes.

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Bakery Food Manufacture and Quality: Water Control and Effects by Stanley P. Cauvain

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