| Description |
1 online resource |
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text txt rdacontent |
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computer c rdamedia |
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online resource cr rdacarrier |
| Series |
Woodhead Publishing in food science, technology, and nutrition.
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| Note |
Includes index. |
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Online resource; title from PDF title page (ScienceDirect, viewed March 13, 2017). |
| Contents |
Front Cover; Baking Problems Solved; Copyright Page; Table of Contents; Preface; Dedication; Chapter 1. Problem solving -- a guide; 1.1 How to problem solve; 1.2 The record; 1.3 The analysis; 1.4 Modelling techniques; 1.5 The information sources; 1.6 Some key ingredient and process factors affecting product quality; 1.7 Conclusions; 1.8 References; Chapter 2. Flours; 2.1 What effects will variations in flour protein content have on baked product quality? How is the property measured? |
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2.2 There are many references to protein and gluten quality in the technical literature: how important are these properties for bread and other baked products?2.3 I have seen that there are several different methods to assess flour protein quality. Which one gives the most meaningful results?; 2.4 We have been using a flour 'fortified' with dry gluten for breadmaking. The bread is satisfactory when made on a high-speed mixer but less so when we use a low-speed mixer. What is 'dry gluten' and can you explain why we get different results when we change mixers? |
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2.5 What is the Falling Number of a flour and how is it measured? What values should we specify for our flourmiller?2.6 What is damaged starch in flour? How is it damagedand how is it measured? What is its importance in baking?; 2.7 We find that we often have to adjust the water level we add to our flours in order to achieve a standard dough consistency. What are the factors that cause the waterabsorption capacity of flour to vary?; 2.8 Why is flour particle size important in cakemaking?; 2.9 What is heat-treated flour and how can it be used? |
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2.10 What is chlorinated flour and how is it used?2.11 We have two supplies of wholemeal (wholewheat) flour: one is described as 'stoneground' and the other comes from a roller mill. Why is the bread we obtain from the stoneground flour often smaller in volume?; 2.12 Some wholemeal flour we have had in stock for a while has passed its use-by date. Can we still use it?; 2.13 What are the active components in self-raising flour?; 2.14 What are 'organic' flours, how do they differ from other flours and what will be the differences to the baked product?; Chapter 3. Fats. |
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3.1 What are the critical properties of fats for making bread, cakes and pastries?3.2 Our bread doughs prove satisfactorily but they do not rise in the oven. On some occasions they may even collapse and blisters may form on the dough surface in the corners of the pans. What is the cause of these problems?; 3.3 What is the role of fat in the manufacture of puff pastry?; 3.4 What is the optimum level of fat to use in the production of puff pastry? |
| Summary |
When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently a. |
| Bibliography |
Includes bibliographical references and index. |
| Subject |
Baking.
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| Related To |
Print version: Cauvain, Stanley P. Baking problems solved. Second edition. Duxford, England : Woodhead Publishing, 2017 9780081007655 |
| Standard No. |
1066606287 1097112328 1105176295 1105563678 |
| ISBN |
9780081007686 (electronic bk.) |
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008100768X (electronic bk.) |
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9780081007655 (print) |
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0081007655 |
| OCLC # |
975271849 |
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