{"product_id":"baked-products-9781405127028","title":"Baked Products","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eTaking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Taking a fresh new approach to information on baked products this exciting new book looks beyond the perceived notions of how foods from the bakery are categorised to explore the underlying themes that link the products. This book is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food research companies.\" \u003ci\u003eFood Engineering and Ingredients, June 2007\u003c\/i\u003e\u003cbr\u003e \u003cp\u003e\"Baked Products: Science, Technology and Practice is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. The book will be an important addition for librarian and research establishments.\" \u003ci\u003eBeverage \u0026amp; Food World, September 2007\u003c\/i\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e“Provide[s] a more detailed understanding to underpin the development of new processes and products. Few can be more qualified to do this than Stan Cauvain and Linda Young. Together they have over 65 years’ experience in the industry with a formidable record of publications on baking technology.” \u003ci\u003eFood Science and Technology\u003c\/i\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface. \u003cp\u003e1 The current approaches to the classification of bakery products.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eAn historical background to the production of baked products.\u003c\/p\u003e \u003cp\u003eThe traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits.\u003c\/p\u003e \u003cp\u003eThe concept of recipe balance in the development of baked products.\u003c\/p\u003e \u003cp\u003eReconsidering the basis for baked product classification.\u003c\/p\u003e \u003cp\u003e2 The key characteristics of existing bakery product groups and typical variations within such groups.\u003c\/p\u003e \u003cp\u003eWhat makes baked products different from other processed foods?.\u003c\/p\u003e \u003cp\u003eAn introduction to the methods used to characterise baked products.\u003c\/p\u003e \u003cp\u003eMethods for evaluating the character of baked products.\u003c\/p\u003e \u003cp\u003eSubjective scoring sheets.\u003c\/p\u003e \u003cp\u003eMeasurement of size.\u003c\/p\u003e \u003cp\u003eMeasurement of volume.\u003c\/p\u003e \u003cp\u003eMeasurement of colour.\u003c\/p\u003e \u003cp\u003eTexture properties.\u003c\/p\u003e \u003cp\u003eMeasurement of cellular structure.\u003c\/p\u003e \u003cp\u003eMeasurement of product moisture content.\u003c\/p\u003e \u003cp\u003eWater activity and its relevance.\u003c\/p\u003e \u003cp\u003eKey physical characteristics of bread and fermented goods.\u003c\/p\u003e \u003cp\u003eKey physical characteristics of sponges and cakes.\u003c\/p\u003e \u003cp\u003eKey physical characteristics of biscuits, crackers and cookies.\u003c\/p\u003e \u003cp\u003eKey physical characteristics of pastry.\u003c\/p\u003e \u003cp\u003e3 The characterisation of bakery products by formulation and the key functional roles of the main ingredients used in baking.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eThe key functional roles of individual ingredients.\u003c\/p\u003e \u003cp\u003eHow baked product formulations are expressed.\u003c\/p\u003e \u003cp\u003eBaker’s percentage.\u003c\/p\u003e \u003cp\u003eTotal weight percentage.\u003c\/p\u003e \u003cp\u003eIngredient level (absolute).\u003c\/p\u003e \u003cp\u003eOther methods.\u003c\/p\u003e \u003cp\u003eConversion statistics.\u003c\/p\u003e \u003cp\u003eTypical recipes used in the manufacture of baked products.\u003c\/p\u003e \u003cp\u003eRelationships between product groups.\u003c\/p\u003e \u003cp\u003eFlour types.\u003c\/p\u003e \u003cp\u003eSample recipes.\u003c\/p\u003e \u003cp\u003eBread and fermented goods.\u003c\/p\u003e \u003cp\u003eDoughnuts.\u003c\/p\u003e \u003cp\u003eCakes.\u003c\/p\u003e \u003cp\u003eCookies, biscuits and crackers.\u003c\/p\u003e \u003cp\u003ePastries.\u003c\/p\u003e \u003cp\u003eUnleavened breads.\u003c\/p\u003e \u003cp\u003eOther products.\u003c\/p\u003e \u003cp\u003e4 Ingredients and their influences.\u003c\/p\u003e \u003cp\u003eWheat flour.\u003c\/p\u003e \u003cp\u003eFibres.\u003c\/p\u003e \u003cp\u003eSoya flour.\u003c\/p\u003e \u003cp\u003eCocoa powder.\u003c\/p\u003e \u003cp\u003eSugars and sweeteners.\u003c\/p\u003e \u003cp\u003eSucrose.\u003c\/p\u003e \u003cp\u003eDextrose\/glucose syrups.\u003c\/p\u003e \u003cp\u003eInvert sugar\/honey.\u003c\/p\u003e \u003cp\u003eGlycerol and sorbitol.\u003c\/p\u003e \u003cp\u003eFats and emulsifiers.\u003c\/p\u003e \u003cp\u003eFats.\u003c\/p\u003e \u003cp\u003eButter.\u003c\/p\u003e \u003cp\u003eMargarines.\u003c\/p\u003e \u003cp\u003eEmulsifiers.\u003c\/p\u003e \u003cp\u003eEgg products.\u003c\/p\u003e \u003cp\u003eBaking powders and their components.\u003c\/p\u003e \u003cp\u003eDried and candied fruits.\u003c\/p\u003e \u003cp\u003eChocolate chips.\u003c\/p\u003e \u003cp\u003eSalt.\u003c\/p\u003e \u003cp\u003eYeast.\u003c\/p\u003e \u003cp\u003eAscorbic acid and other improvers.\u003c\/p\u003e \u003cp\u003eEnzymes.\u003c\/p\u003e \u003cp\u003eWater.\u003c\/p\u003e \u003cp\u003eMilk products.\u003c\/p\u003e \u003cp\u003e5 The nature of baked product structure.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eTechniques to evaluate baked product structure.\u003c\/p\u003e \u003cp\u003eThe formation of cellular structures.\u003c\/p\u003e \u003cp\u003eThe formation of gluten.\u003c\/p\u003e \u003cp\u003eThe role of fat in the formation of baked product structures.\u003c\/p\u003e \u003cp\u003eMechanisms of structure formation and expansion in baked products.\u003c\/p\u003e \u003cp\u003eBread and fermented goods.\u003c\/p\u003e \u003cp\u003eCakes and sponges.\u003c\/p\u003e \u003cp\u003eBiscuits and cookies.\u003c\/p\u003e \u003cp\u003eShort and sweetened pastry.\u003c\/p\u003e \u003cp\u003eLaminated products and crackers.\u003c\/p\u003e \u003cp\u003eFlat breads.\u003c\/p\u003e \u003cp\u003eDoughnuts.\u003c\/p\u003e \u003cp\u003eBagels and steam breads.\u003c\/p\u003e \u003cp\u003eHot-plate products.\u003c\/p\u003e \u003cp\u003e6 Interactions between formulation and process methodologies.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eThe main processing methodologies.\u003c\/p\u003e \u003cp\u003eMixing – the importance of energy.\u003c\/p\u003e \u003cp\u003eMixing – gas incorporation.\u003c\/p\u003e \u003cp\u003eMixing – single- and multi-stage methods.\u003c\/p\u003e \u003cp\u003eDividing\/scaling\/depositing.\u003c\/p\u003e \u003cp\u003eForming\/moulding\/shaping.\u003c\/p\u003e \u003cp\u003eExpansion and relaxation.\u003c\/p\u003e \u003cp\u003eBaking.\u003c\/p\u003e \u003cp\u003eFrying.\u003c\/p\u003e \u003cp\u003eBoiling and steaming.\u003c\/p\u003e \u003cp\u003eUsing re-work.\u003c\/p\u003e \u003cp\u003eThe contribution of ingredients and formulation to the evolution of current processing methodologies.\u003c\/p\u003e \u003cp\u003e7 Heat transfer and product interactions.\u003c\/p\u003e \u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eThe heat transfer processes.\u003c\/p\u003e \u003cp\u003eRefrigeration and Retarding.\u003c\/p\u003e \u003cp\u003eProving.\u003c\/p\u003e \u003cp\u003eThe baking of cake batters.\u003c\/p\u003e \u003cp\u003eThe baking of bread dough.\u003c\/p\u003e \u003cp\u003eThe baking of biscuit and cookie dough.\u003c\/p\u003e \u003cp\u003eThe baking of pastry products.\u003c\/p\u003e \u003cp\u003eThe baking of laminated products.\u003c\/p\u003e \u003cp\u003eMicrowave baking.\u003c\/p\u003e \u003cp\u003eThe frying of doughnuts and other products.\u003c\/p\u003e \u003cp\u003eBaking on a hot-plate.\u003c\/p\u003e \u003cp\u003eCooling.\u003c\/p\u003e \u003cp\u003eDeep freezing.\u003c\/p\u003e \u003cp\u003eThe foam to sponge conversion and the collapse of bakery products.\u003c\/p\u003e \u003cp\u003eIngredient, recipe and product interactions.\u003c\/p\u003e \u003cp\u003e8 Understanding and manipulating the end product requirements.\u003c\/p\u003e \u003cp\u003eThe importance of records.\u003c\/p\u003e \u003cp\u003eOptimising baked product quality through test baking.\u003c\/p\u003e \u003cp\u003eControl of baked product characteristics by manipulation of ingredients, formulation and processing methods.\u003c\/p\u003e \u003cp\u003eOptimising baked product quality through the application of knowledge-based systems.\u003c\/p\u003e \u003cp\u003eKnowledge-based systems for bread products.\u003c\/p\u003e \u003cp\u003eUsing the Bread Advisor.\u003c\/p\u003e \u003cp\u003eFault diagnosis or quality enhancement.\u003c\/p\u003e \u003cp\u003eProcessing details.\u003c\/p\u003e \u003cp\u003eOther software tools for fermented products.\u003c\/p\u003e \u003cp\u003eKnowledge-based systems for cake products.\u003c\/p\u003e \u003cp\u003eDetermining raising or leavening agents in cake and biscuit\/cookie products.\u003c\/p\u003e \u003cp\u003e9 The opportunities for new product development.\u003c\/p\u003e \u003cp\u003eThe processes involved in the development of baked products.\u003c\/p\u003e \u003cp\u003eThe start.\u003c\/p\u003e \u003cp\u003eThe product development brief.\u003c\/p\u003e \u003cp\u003eThe product development process.\u003c\/p\u003e \u003cp\u003eCharacterising the Product.\u003c\/p\u003e \u003cp\u003eThe potential for new product development using IT methodologies.\u003c\/p\u003e \u003cp\u003eCake product development using IT systems.\u003c\/p\u003e \u003cp\u003eSoftware to determine process settings.\u003c\/p\u003e \u003cp\u003eEnsuring product safety using software.\u003c\/p\u003e \u003cp\u003eHACCP software.\u003c\/p\u003e \u003cp\u003eCompany specific knowledge.\u003c\/p\u003e \u003cp\u003eMatching patterns in baking for innovation.\u003c\/p\u003e \u003cp\u003eUsing structure assessment in innovation.\u003c\/p\u003e \u003cp\u003eVisualising the world of baked products.\u003c\/p\u003e \u003cp\u003eConclusion.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003eFurther reading.\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49407865454935,"sku":"9781405127028","price":170.06,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781405127028.jpg?v=1730500784","url":"https:\/\/bookcurl.com\/products\/baked-products-9781405127028","provider":"Book Curl","version":"1.0","type":"link"}