Bakery Food Manufacture and Quality (eBook)

With a combined experience of 65 years in the baking industry with commercial and research companies, Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran; Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training. www.BakeTran.com

Preface to the second edition.

Preface to the first edition.

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 textural 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
activity.

9. Strategies for extending bakery product shelf-life.

Conclusions.

References.

Index.

"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)