By Stanley P. Cauvain
ISBN-10: 0632053275
ISBN-13: 9780632053278
Describes the function and keep an eye on of water within the formation of cake batters, bread, pastry, and biscuit doughs; of their next processing; and within the baked product. DLC: Baked items.
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Extra resources for Bakery food manufacture and quality: water control and effects
Sample text
G. resistance Water in Formation and Processing of Bread Doughs 35 to deformation or viscosity), which has been set by calibration with an expert assessor who has judged the ‘correct’ dough consistency based on a sensory evaluation and experience in dough processing. g. CCFRA, 1991). With the Farinograph, the water absorption capacity is assessed by mixing a flour-water dough with known ratios of flour to water, and recording the resistance of the dough to the movement of the mixing blades. Initially there is little resistance from the mixture, but as the proteins hydrate and form gluten the resistance increases.
1968) Phase behaviour and rheological properties of aqueous systems of industrial distilled monoglycerides. Chemistry and Physics of Lipids, 2, 129-35. Labuzza, T. (1977) The properties of water in relationship to binding in foods, a review. Journal ofFood Processing and Preservation, 1(2), 167-90. Levine, H. & Slade, L. (1990) Influences of the glassy and rubbery states on the thermal, mechanical and structural properties of baked products, in Dough Rheology and Baked Product Texture (ed. H. M.
1 Wheat flour types. Flour type Description wholemeal (wholewheat) 100% of the wheat grain converted to flour white around 75% of the wheat grain, mainly the starchy endosperm patent 30 to 50% of the wheat grain, mostly starchy endosperm brown 85 to 90% of the wheat grain, a mixture of starchy endosperm and bran wheatgerm white flour enriched with wheatgerm Moisture content - a measure of the water content present. Its level affects the water absorption capacity of the flour. Protein content - a measure of protein, commonly based on the determination of nitrogen.
Bakery food manufacture and quality: water control and effects by Stanley P. Cauvain
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