Bakery Food Manufacture and Quality
Water Control and Effects
Seiten
2000
Blackwell Science Ltd (Verlag)
978-0-632-05327-8 (ISBN)
Blackwell Science Ltd (Verlag)
978-0-632-05327-8 (ISBN)
- Titel erscheint in neuer Auflage
- Artikel merken
Zu diesem Artikel existiert eine Nachauflage
Water is the major contributor to the eating and keeping qualities and structure of baked products. This book describes the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product.
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product. This title is hHighly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals. Authors from the world-leading center-of-excellence for baking technology ensure modern, relevant and authoritative coverage. This title emphasises on shelf-life, organoleptic quality control, and determination of water activity and availability.
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product. This title is hHighly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals. Authors from the world-leading center-of-excellence for baking technology ensure modern, relevant and authoritative coverage. This title emphasises on shelf-life, organoleptic quality control, and determination of water activity and availability.
Preface. 1. Water And Its Roles In Baked Products. 2. The Role of Water in the Formation and Processing of Bread Doughs. 3. The Role of Water in the Formation and Processing of Batters, biscuit and Cookie Doughs, and Pastes. 4. The Contribution of Water During Processing, Baking, Cooling and Freezing. 5. Effects of Water on Product Textured Properties and Their Changes During Storage. 6. Water Activity. 7. Moisture Migration and Its Control in Composite Products. 8. Methods of Determining Moisture Content and Water Availability. 9. Strategies for Extending Bakery Product Shelf-Life. Conclusions. References. Index.
| Erscheint lt. Verlag | 2.3.2000 |
|---|---|
| Zusatzinfo | 85 |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 172 x 244 mm |
| Gewicht | 683 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-632-05327-5 / 0632053275 |
| ISBN-13 | 978-0-632-05327-8 / 9780632053278 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht
Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
