Baking Problems SolvedWhen things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers.
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Contents
1 | |
18 | |
Chapter 3 Fats | 38 |
Chapter 4 Improvers | 52 |
Chapter 5 Other bakery ingredients | 63 |
Chapter 6 Bread | 81 |
Chapter 7 Fermented products | 110 |
Chapter 8
Laminated products | 124 |
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Common terms and phrases
Academic & Professional acid added addition aeration amylase ascorbic acid baked product Bakery Food Manufacture baking powder biscuit Blackie Academic Blackwell Science bread improvers Breadmaking eds S.P. cake batters cakemaking carbon dioxide carbon dioxide gas cause Cauvain and L.S. Cauvain and Young CCFRA cell structure Cereal Chipping Campden choux colour commonly control and effects cooling cream crumb crust Danish pastries dough dough pieces dough temperature eds S.P. Cauvain emulsifier ensure enzymic expansion fermentation flour flour weight FMBRA Report fondant freezing fruit gas bubbles gas retention gluten heat improve increase ingredients L.S. Young liquid loaf lower Manufacture and Quality meringue mixer moisture content moisture migration occur oven paste pastry lift product quality protein puff pastry recipe reduce References CAUVAIN S.P. and YOUNG sodium bicarbonate solid fat sponge cake stabilising starch steam sucrose sugar surface Technology of Breadmaking Telloke water activity Water control wheat yeast