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Baked Products - Science, Technology and Practice

S Cauvain and Linda Young 
Blackwell  September 2000  



Hardback  240 pp, 92 illus.  ISBN 9781405127028      £130.00
Taking 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.

First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of:

  • Key functional roles of the main bakery ingredients
  • Ingredients and their influences
  • Heat transfer and product interactions
  • Opportunities for future product development

Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Contents

Preface

    1 The current approaches to the classification of bakery products
    2 The key characteristics of existing bakery product groups and typical variations within such groups
    3 The characterisation of bakery products by formulation and the key functional roles of the main ingredients used in baking
    4 Ingredients and their influences
    5 The nature of baked product structure
    6 Interactions between formulation and process methodologies
    7 Heat transfer and product interactions
    8 Understanding and manipulating the end product requirements
    9 The opportunities for new product development

References
Further reading
Index

To find similar publications, click on a keyword below:
baking : food ingredients : food science : technology

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