Download Food Engineering Aspects of Baking Sweet Goods (Contemporary by Servet Gulum Sumnu, Serpil Sahin PDF
By Servet Gulum Sumnu, Serpil Sahin
So much baking books don't specialise in the simultaneous warmth and mass move that happens within the baking approach, thereby ignoring a basic part of procedure and product improvement. Addressing the engineering and technological know-how parts usually overlooked in present baking books, meals Engineering facets of Baking candy items explores very important themes in realizing the baking technique and studies fresh technological advances. With contributions from a variety of foreign experts on nutrition technological know-how, engineering, and know-how, the publication covers the rheology of cake batter and cookie dough, cake emulsions, the actual and thermal houses of candy items, and warmth and mass move in the course of baking. It additionally offers the technology of sentimental wheat items, together with the standard of soppy wheat, the services of components within the baking of candy items, and the chemical reactions in the course of processing. furthermore, the members speak about cake and cookie applied sciences in addition to fresh advances in baking tender wheat items. the ultimate bankruptcy examines the dietary problems with eating fat and sugars and offers basic ideas for substituting fat and sugars in baked items. Taking an engineering method of the sector, this quantity delineates the complicated nutrition strategy of baking, from components to creation to accomplished product.
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Additional info for Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)
Example text
Comparison of two recording dough mixers: The Farinograph and Mixograph. In The Mixograph Handbook, Eds. E. L. D. Shogren, 5–10. Lincoln, NE: National Manufacturing Division TMCO. C. C. Hoseney. 1979a. Chlorine treatment of cake flours. III. Fractionation and reconstitution techniques for Cl2-treated and untreated flours. Cereal Chemistry 56:443–445. C. C. Hoseney. 1979b. Chlorine treatment of cake flour. II. Effect of certain ingredients in the cake formula. Cereal Chemistry 56:336–338. C. Hoseney, and E.
32 Functions of Sugar......................................................................................... 1 Yeasted Doughs.................................................................................. 4 Biscuits................................................................................................ 35 Functions of Fat.............................................................................................. 1 Yeasted Doughs..................................................................................
1990). Flour proteins and lipids along with the flour particle size also affect cake quality. 1 Flour Particle Size When measured by laser diffraction, soft wheat flour has been found to have a much higher percentage of particles below 41 µm in size than that of hard wheat flour (Hareland 1994). The particle sizes of various soft wheat flours have been negatively correlated to cake volume (Yamamoto et al. 1996; Yamazaki and Donelson 1972). In addition to varietal differences in particle size produced by normal milling, research has shown that further reduction of particle size through postmilling processing (pin-milling and air-classification) can improve the volume and quality of cakes (Chaudhary et al.