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Food Engineering Aspects of Baking Sweet Goods (Paperback)
Loot Price: R1,960
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Food Engineering Aspects of Baking Sweet Goods (Paperback)
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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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