Most baking books do not focus on the simultaneous heat and mass
transfer that occurs in the baking process, thereby ignoring a
fundamental facet of process and product development. Addressing
the engineering and science elements often ignored in current
baking books, Food Engineering Aspects of Baking Sweet Goods
explores important topics in understanding the baking process and
reviews recent technological advances.
With contributions from various international authorities on
food science, engineering, and technology, the book covers the
rheology of cake batter and cookie dough, cake emulsions, the
physical and thermal properties of sweet goods, and heat and mass
transfer during baking. It also presents the science of soft wheat
products, including the quality of soft wheat, the functions of
ingredients in the baking of sweet goods, and the chemical
reactions during processing. In addition, the contributors discuss
cake and cookie technologies as well as recent advances in baking
soft wheat products. The final chapter examines the nutritional
issues of consuming fats and sugars and presents general strategies
for substituting fats and sugars in baked products.
Taking an engineering approach to the field, this volume
delineates the complex food process of baking, from ingredients to
production to finished product.
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