Food Science

Get Bakery Products: Science and Technology PDF

Posted On April 21, 2018 at 6:05 am by / Comments Off on Get Bakery Products: Science and Technology PDF

By Y. H. Hui, Harol Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna Cross

ISBN-10: 0813801877

ISBN-13: 9780813801872

Whereas millions of books on baking are in print geared toward nutrients provider operators, culinary artwork guide, and shoppers, quite few expert guides exist that conceal the technology and expertise of baking. In Bakery items: technology and expertise, approximately 50 execs from undefined, executive, and academia give a contribution their views at the kingdom of baking this present day. the most recent clinical advancements, technological tactics, and engineering ideas are defined as they relate to the necessities of baking.

Coverage is large and includes:

*raw fabrics and components, from wheat flours to sweeteners, yeast, and sensible additives;
*the rules of baking, reminiscent of blending approaches, doughmaking, fermentation, and sensory evaluation;
*manufacturing concerns for bread and different bakery items, together with qc and enzymes;
*special bakery items, starting from manufacture of muffins, cookies, cakes, bagels, and pretzels to dietetic bakery items, gluten-free cereal-based items; and
*specialty bakery goods from all over the world, together with Italian bakery foods.

Blending the technical elements of baking with the hottest clinical study, Bakery items: technology and know-how has all of the most interesting constituents to serve the main not easy appetites of nutrients technological know-how execs, researchers, and scholars.

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Additional info for Bakery Products: Science and Technology

Example text

5. Flow sequence of fat and oil processing addition, bakers should take into consideration the cost, stability, and health effects of fats and oils used in their products. Butter Butter (milk fat) is legally defined as a food product made exclusively from milk or cream or both, with or without common salt and with or without additional coloring matter, that contains not less than 80% by weight of milk fat. 5% milk solids. 2% (O’Brien 1998b). Butter has traditionally been used for its fivor contribution, but it usually is not the only source of fat in a product due to the expense.

In some applications with lower levels of fats, k i d shortenings can be used. Vegetable Oils Vegetable oils used in baking come from a number of sources: canola, cocoa beans, coconuts, corn, cottonseed, palm, palm kernels, peanuts, safflower seeds, soybeans, and s u n k w e r seeds. In many cases the primary considerations are price and availability, so soybean or a blend based on soybean typically has an edge. Despite their notoriety, palm oil and the other tropical oils provide a number of positive functional attributes.

Evaporated and Condensed Milk Evaporated milk is milk, either whole or skimmed, with about 60% of the water removed. After the water is removed, the milk is sterilized and canned. Evaporated milk has a somewhat “cooked” fivor. Condensed milk is whole milk that has about 60% of the water removed and is heavily sweetened with sugar. It is available canned and in bulk. Dried Milk Products Dried milk is often used because of its convenience and low cost. Dried whole milk is whole milk that Whey Protein Water-binding capacity increases with denaturation of the protein.

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Bakery Products: Science and Technology by Y. H. Hui, Harol Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna Cross


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