Food Engineering Aspects of Baking Sweet GoodsServet Gulum Sumnu, Serpil Sahin Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i |
Contents
| 1 | |
Chapter 2 Functions of Ingredients in the Baking of Sweet Goods | 31 |
Chapter 3 Chemical Reactions in the Processing of Soft Wheat Products | 49 |
Chapter 4 Cake Emulsions | 81 |
Chapter 5 Cake Batter Rheology | 99 |
Chapter 6 Cookie Dough Rheology | 121 |
Chapter 7 Technology of Cake Production | 149 |
Chapter 8 Technology of Cookie Production | 159 |
Other editions - View all
Food Engineering Aspects of Baking Sweet Goods Servet Gulum Sumnu,Serpil Sahin No preview available - 2008 |
Food Engineering Aspects of Baking Sweet Goods Servet Gulum Sumnu,Serpil Sahin No preview available - 2019 |
Common terms and phrases
acrylamide addition Baik bakery products baking powder batter viscosity biscuit dough bread bubbles cake baking cake batter cake volume carbon Cereal Chemistry chemical leavening chlorinated color convection cookie dough crumb crust decreased density diffusivity diglycerides effect elastic emulsifiers emulsion fat replacers flavor foam Food Engineering Food Science formation formulation function gluten heat and mass hydrocolloids increased ingredients jet impingement ovens Journal of Food Karwe layer cake leavening acid leavening agents levels lipids liquid Maillard reaction maltitol mass transfer measured microwave heating microwave-baked mixer mixing modulus G moisture content phase polydextrose protein protein content R.C. Hoseney reduced rheological rheological properties Sahin sample shear shortening sodium bicarbonate soft wheat flour soft wheat products soluble specific heat sponge cake stability starch gelatinization storage modulus structure studied sucrose sugar-free Sumnu surface sweet sweetening Technology temperature texture thermal conductivity viscosity xanthan yeast