Food Engineering Aspects Of Baking Sweet Goods - Sumnu Servet Gulum (Curatore); Sahin Serpil (Curatore) | Libro Crc Press 03/2008 - HOEPLI.it


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sumnu servet gulum (curatore); sahin serpil (curatore) - food engineering aspects of baking sweet goods

Food Engineering Aspects of Baking Sweet Goods

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 03/2008
Edizione: 1° edizione





Note Editore

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.





Sommario

Preface Soft Wheat Quality
E. J. Tanhehco and P. K.W. Ng
Functions of Ingredients in the Baking of Sweet Goods
D. Indrani and G. V. Rao
Chemical Reactions in the Processing of Soft Wheat Products
H. K. and V. Gökmen
Cake Emulsions
S. S. Sahi
Cake Batter Rheology
S. Sahin
Cookie Dough Rheology
M. E. Yener
Technology of Cake Production
S. Tireki
Technology of Cookie Production
S. Tireki
Heat and Mass Transfer during Baking of Sweet Goods
W. Zhou and N. Therdthai

S. S. Sablani
Alternative Baking Technologies
D. Kocer, M. V. Karwe, and S. G. Sumnu
Low-Sugar and Low-Fat Sweet Goods
M.l Gómez
Index




Trama

Food Engineering Aspects of Baking Sweet Goods combines the knowledge of food engineering with cereal chemistry and fills in much of the information typically left out of other scientific treatises on baking. It covers such principles as heat transfer, mass transfer, and the rheology of dough. Calling upon a number of experts, it focuses on soft wheat products, including the rehology of cake batter and cookie dough, cake emulsions and the physical properties of sweet goods. It discusses chemical reactions in baking, paying particular attention to the function of ingredients. In consideration of health concerns, the authors also cover cakes containing low fat and low sugar







Altre Informazioni

ISBN:

9781420052749

Condizione: Nuovo
Collana: Contemporary Food Engineering
Dimensioni: 9.25 x 6.125 in Ø 1.25 lb
Formato: Copertina rigida
Illustration Notes:50 b/w images, 37 tables and 62 equations
Pagine Arabe: 304






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