Bakery food manufacture and quality : water control and effects
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Stanley P Cauvain; Linda S Young; Wiley InterScience (Online service)
- ناشر : Malden, MA : Blackwell Science
- چاپ و سال / کشور: 2000
- شابک / ISBN : 9780470999332
Description
Preface.1. Water And Its Roles In Baked Products.2. The Role of Water in the Formation and Processing of Bread Doughs.3. The Role of Water in the Formation and Processing of Batters, biscuit and Cookie Doughs, and Pastes.4. The Contribution of Water During Processing, Baking, Cooling and Freezing.5. Effects of Water on Product Textured Properties and Their Changes During Storage.6. Water Activity.7. Moisture Migration and Its Control in Composite Products.8. Methods of Determining Moisture Content and Water Availability.9. Strategies for Extending Bakery Product Shelf-Life.Conclusions.References.Index.
Water is the major contributor to the eating and keeping qualities and structure of baked products. This book describes the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
