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

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

Whereas hundreds of thousands of books on baking are in print aimed toward nutrition provider operators, culinary artwork guideline, and shoppers, really few expert guides exist that conceal the technology and expertise of baking. In Bakery items: technology and expertise, approximately 50 pros from undefined, govt, and academia give a contribution their views at the country of baking this day. the most recent medical advancements, technological procedures, and engineering rules are defined as they relate to the necessities of baking.

Coverage is broad and includes:

*raw fabrics and materials, from wheat flours to sweeteners, yeast, and sensible additives;
*the rules of baking, equivalent to blending strategies, doughmaking, fermentation, and sensory evaluation;
*manufacturing issues for bread and different bakery items, together with qc and enzymes;
*special bakery items, starting from manufacture of brownies, cookies, brownies, bagels, and pretzels to dietetic bakery items, gluten-free cereal-based items; and
*specialty bakery goods from worldwide, together with Italian bakery foods.

Blending the technical elements of baking with the most up to date clinical learn, Bakery items: technology and expertise has the entire most interesting elements to serve the main difficult appetites of foodstuff technological know-how execs, researchers, and scholars.

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Many types of crystals exist, and the ones that form will depend on the temperature and rate of cooling when melted fat is plasticized. The most desirable crystal type for aeration is the beta form because of its small size, uniformity, and stability. The shortening having the correct amount of solids at the right melting range is more critical for cake making. An oil is not going to trap air in the same way as a solid shortening. Still, a shortening with too high a 26 1 Bakery Products: Science and Technology solids level can go to the other extreme and create a finished cake that is too firm.

The high fructose content of honey is noteworthy in its effect on browning. Malt Syrup Malt syrup, also called malt extract, is used primarily in yeast breads. It serves as food for the yeast and adds fivor and crust color to the breads. Malt is extracted from barley that has been sprouted (malted) and then dried and ground. There are two basic types of malt syrup, diastatic and nondiastatic. Diastatic malt is produced with high, medium, or low diastase content. It is used when dough fermentation times are short because diastase in malt breaks down starch into sugars that can be a powerful food for yeast.

The high fructose content of honey is noteworthy in its effect on browning. Malt Syrup Malt syrup, also called malt extract, is used primarily in yeast breads. It serves as food for the yeast and adds fivor and crust color to the breads. Malt is extracted from barley that has been sprouted (malted) and then dried and ground. There are two basic types of malt syrup, diastatic and nondiastatic. Diastatic malt is produced with high, medium, or low diastase content. It is used when dough fermentation times are short because diastase in malt breaks down starch into sugars that can be a powerful food for yeast.

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