2. Edition - August 2008
155.- Euro
2008. 304 Pages, Hardcover
- Practical Approach Book -
ISBN-10: 1-4051-7613-X
ISBN-13: 978-1-4051-7613-2 - John Wiley & Sons








Short description
Water is the major contributor to eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling, and storage is essential for optimization of product quality. The fully-revised second edition of this successful and highly practical volume has been expanded and developed through inclusion of new information and references related to the formation and processing of batters and dough into baked products. It now includes a selection of illustrated case studies based on practical experience of the manufacture and optimization of baked products.

From the contents
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