LEADER 04827nam 2200613Ia 450 001 996205343503316 005 20230828225157.0 010 $a1-280-74828-1 010 $a9786610748280 010 $a0-470-76164-4 010 $a0-470-99590-4 010 $a1-4051-7152-9 035 $a(CKB)1000000000341907 035 $a(EBL)284271 035 $a(OCoLC)86447440 035 $a(SSID)ssj0000108549 035 $a(PQKBManifestationID)11138228 035 $a(PQKBTitleCode)TC0000108549 035 $a(PQKBWorkID)10036169 035 $a(PQKB)10884306 035 $a(MiAaPQ)EBC284271 035 $a(EXLCZ)991000000000341907 100 $a20050930d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aBaked products$b[electronic resource] $escience, technology and practice /$fS.P. Cauvain & L. Young 210 $aOxford $cBlackwell$d2006 215 $a1 online resource (242 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-2702-3 327 $aBaked Products: Science, Technology and Practice; Contents; Preface; 1 Current Approaches to the Classification of Bakery Products; Introduction; Historical background to the manufacture 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; 2 Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups; What makes baked products different from other processed foods? 327 $aAn introduction to the methods used to characterise baked productsMethods for evaluating the character of baked products; Subjective scoring sheets; Measurement of size; Measurement of volume and density; Measurement of colour; Texture properties; Measurement of cellular structure; Measurement of moisture content; Water activity and its relevance; 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 327 $a3 Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used In BakingIntroduction; Key functional roles of individual ingredients; How baked-product formulations are expressed; Baker's percent; Total weight percent; Ingredient weight; Other methods; Conversion factors; Typical recipes used in the manufacture of baked products; Relationships between product groups; Flour types; Sample recipes; 4 Ingredients and Their Influences; Wheat flour; Fibre; Soya flour; Cocoa powder; Sugars and sweeteners; Sucrose; Dextrose/glucose syrups 327 $aInvert sugar/honeyGlycerol and sorbitol; Fats; Butter; Margarines; Emulsifiers; Egg products; Baking powders and their components; Dried and candied fruits; Chocolate chips; Salt; Yeast; Ascorbic acid and other improvers; Enzymes; Water; Milk products; 5 The Nature of Baked Product Structure; Introduction; Techniques used to evaluate baked-product structure; The formation of cellular structures; The formation and properties of gluten; The role of fat in the formation of baked-product structures; Mechanisms of structure formation and expansion in baked products; Bread and fermented goods 327 $aCakes and spongesBiscuits and cookies; Short and sweetened pastry; Savoury pastry; Laminated products and crackers; Flat breads; Doughnuts; Bagels and steam breads; Hot-plate products; 6 Interactions between Formulation and Process Methodologies; Introduction; The main processing methodologies; Mixing; Dividing/scaling/depositing; Forming/moulding/shaping; Expansion and relaxation; Baking; Frying; Boiling and steaming; Using re-work; The contribution of ingredients and formulation to the evolution of current processing methodologies; 7 Heat Transfer and Product Interactions; Introduction 327 $aHeat transfer processes 330 $aTaking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. 606 $aBaked products 615 0$aBaked products. 676 $a664 676 $a664.752 676 $a664/.752 700 $aCauvain$b Stanley P$0881287 701 $aYoung$b L$0347514 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996205343503316 996 $aBaked products$91968215 997 $aUNISA