Bakery food manufacture and quality: water control and effects
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Blackwell Science
2000
|
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XII, 209 S. Ill., graph. Darst. |
| ISBN: | 0632053275 |
Internformat
MARC
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| 245 | 1 | 0 | |a Bakery food manufacture and quality |b water control and effects |c Stanley P. Cauvain and Linda S. Young |
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Datensatz im Suchindex
| _version_ | 1804128309942943744 |
|---|---|
| adam_text | Titel: Bakery food manufacture and quality
Autor: Cauvain, Stanley P.
Jahr: 2000
Contents
Preface xi
1 Water and its roles in baked products 1
The composition and heat-related properties of water 1
Vapour pressure and relative humidity 3
Water hardness 7
Ionisation and solutions 8
The solubility of solids and their recrystallisation 10
Water of crystallisation 11
Vapour pressure of solutions 12
Osmotic pressure 13
Gases in solution 15
Suspensions 16
Colloidal suspensions 16
Hydration 17
Water as a plasticiser 18
Surface tension and capillary action 19
Gels and emulsions 20
Water in bakery ingredients 21
Conclusions 22
References 22
2 The role of water in the formation and processing of bread doughs 24
Wheat flour properties 24
The formation of bread doughs 25
Optimum dough water levels 30
Wheat flour water absorption capacity and its determination 33
Water levels in rye bread doughs 35
The effects of other dough ingredients on water levels in bread doughs 36
Dried gluten 36
Salt 36
Sugars 37
Enzymes 37
Other ingredients 37
Water in brews and sponges 38
Other factors affecting the level of water added to doughs 39
Dough and water temperatures 40
vi Contents
Water, dough rheology and moulding 43
Conclusions 46
References 46
3 The role of water in the formation and processing of batters,
biscuit and cookie doughs, and pastes 48
The formation of cake batters 48
Dissolution and hydration of ingredients in cake batters 50
Water levels in cake batters 51
Flour properties and water levels in cake batters 54
Gases in cake batters 55
Wafer and other batters 56
Control of batter temperatures 57
Batter viscosity and its measurement 58
Formation and processing of biscuit and cookie doughs 59
Formation and processing of short pastry doughs 61
Formation and processing of laminated doughs 62
Biscuit dough and paste rheological properties 65
Compression-extrusion tests 65
Recording dough mixers 65
Load-extension tests 67
Fundamental tests 67
Choux pastries 68
Bakery products not based on flour 68
Baked products 68
Fillings 69
Toppings and icings 69
Marshmallow 69
Jams and jellies 69
Conclusions 70
References 70
4 The contribution of water during processing, baking, cooling
and freezing 72
Water in retarded and frozen fermented, unbaked doughs 72
The influence of moisture on white spot formation during the
retarding of fermented doughs 74
The importance of relative humidity during proof of fermented doughs 75
The contribution of water (steam) to expansion and product structure
during baking 77
Bread and fermented products 79
Cakes 80
Laminated products 81
Biscuits and pastries 84
Choux pastry 84
Doughnuts 85
Contents vii
Wafers 85
Applications of steam during baking 85
Bread 86
Part-baked breads 86
Cakes 87
Choux pastry 87
Rye breads 87
Chinese steamed breads 88
Surface treatments with water and water-based solutions 88
Water and microwave baking 89
Losses of water during baking and cooling 90
Water in frozen bakery products 91
Conclusions 92
References 93
5 Effects of water on product textural properties and their changes
during storage 95
The contribution of product moisture content to baked
product character 95
Bread and fermented goods 95
Cakes 97
Pastries and laminated products 98
Biscuits and cookies 99
Loss of product freshness (staling) 99
Changes in bread character during storage 99
Changes in the character of cakes, biscuits and pastries 101
Checking in biscuits and crackers 102
Water and staling in bread 103
Cakes 105
Effects of freezing and thawing on product texture and eating quality 106
Unbaked bread doughs 106
Unbaked cake batters 108
Unbaked pastries 109
Bread 109
Shelling with frozen crusty breads and part-baked products 110
Cakes 110
Composite products 112
Conclusions 112
References 113
6 Water activity 115
Sources of moisture in bakery products 115
Product moisture content 117
The importance of water activity 117
The link between moisture content and water activity 118
Definitions of water activity and equilibrium relative humidity 120
viii Contents
Water activity and microbial spoilage 123
Water activity and the mould-free shelf-life of a product 126
Effects of packaging 128
Water activity and product rancidity 130
The influence of ingredients on water activity 130
Sucrose equivalence 132
Conclusions 133
References 134
7 Moisture migration and its control in composite products 135
Mechanisms of moisture migration 136
Diffusion 136
Vapour phase transfer 137
Syneresis 138
Fruited cakes and breads 138
Cream cakes 140
Sugar-based toppings 143
Savoury pastry products 145
Sweetened pastry products 147
Using stabilisers to control moisture migration 149
Moisture migration in composite biscuit products 149
The application of moisture barriers 150
Use of packaging materials 152
Moisture migration and product shelf-life 152
Method 1 154
Method 2 154
Method 3 154
Conclusions 155
References 155
8 Methods of determining moisture content and water availability 157
Determination of product moisture content and water activity 157
Measuring moisture content 158
Oven drying methods 159
Air oven drying 159
Vacuum oven drying 160
Electrical methods 161
Electronic moisture meters 161
Nuclear magnetic resonance 161
Near infrared 162
Infrared - direct heating 162
Advanced techniques for moisture measurement 163
Summary of instrument types used for moisture measurement 164
Methods for the calculation of moisture content 164
Methods for the measurement of water activity 166
Psychrometry 166
Contents ix
Indicator salts 166
Mechanical methods 167
Dew point 167
Electric and coulometric methods 168
Spectroscopic methods 168
Quartz crystal oscillation 168
Thermal conductivity gas analysis 169
Weight change method 169
Preparing samples for ERH measurement 170
Bread, rolls, plain cakes, biscuits and cookies 171
Swiss rolls 171
Fruit cakes and Christmas puddings 172
Filled products 172
Instrumental measurement of ERH 172
Methods of calculating water activity and ERH 174
Sucrose equivalence method 175
Determining sucrose equivalence data values 176
Calculating ERH using the sucrose equivalence method 177
Sucrose concentration method 179
Other methods for calculating water activity 180
Software to calculate water activity 181
ERH CALC™ 181
Conclusions 185
References 186
Strategies for extending bakery product shelf-life 188
Manipulating water activity using ingredients 188
Storage temperature 189
Effects of pH 190
Extending product shelf-life by adjusting water content 190
Changing salt levels 192
Effects of sugars on cake shelf-life 193
Sucrose 193
Other sugars 194
Using humectants 196
Summary of the effects of recipe changes to cake shelf-life 197
Using preservatives 197
Flour confectionery products 198
Fermented products 199
Biscuit products 199
Reducing moisture migration 199
Extending shelf-life by other means 201
Ethanol surface spraying 201
Modified atmosphere packaging 201
Intelligent packaging 203
Packaging before baking 203
x Contents
Packaging directly after baking 203
Infrared (IR) and ultraviolet (UV) irradiation, and
microwave radiation 204
Conclusions 204
References 205
Index 206
|
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| spelling | Cauvain, Stanley P. 1945- Verfasser (DE-588)1183960824 aut Bakery food manufacture and quality water control and effects Stanley P. Cauvain and Linda S. Young 1. publ. Oxford [u.a.] Blackwell Science 2000 XII, 209 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Gebäckherstellung (DE-588)4394865-0 gnd rswk-swf Wasser (DE-588)4064689-0 gnd rswk-swf Backzutat (DE-588)4206349-8 gnd rswk-swf Gebäckherstellung (DE-588)4394865-0 s Wasser (DE-588)4064689-0 s Backzutat (DE-588)4206349-8 s DE-604 Young, Linda S. Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009227007&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Cauvain, Stanley P. 1945- Young, Linda S. Bakery food manufacture and quality water control and effects Gebäckherstellung (DE-588)4394865-0 gnd Wasser (DE-588)4064689-0 gnd Backzutat (DE-588)4206349-8 gnd |
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| title | Bakery food manufacture and quality water control and effects |
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| title_full | Bakery food manufacture and quality water control and effects Stanley P. Cauvain and Linda S. Young |
| title_fullStr | Bakery food manufacture and quality water control and effects Stanley P. Cauvain and Linda S. Young |
| title_full_unstemmed | Bakery food manufacture and quality water control and effects Stanley P. Cauvain and Linda S. Young |
| title_short | Bakery food manufacture and quality |
| title_sort | bakery food manufacture and quality water control and effects |
| title_sub | water control and effects |
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| topic_facet | Gebäckherstellung Wasser Backzutat |
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