Food Engineering Aspects of Baking Sweet Goods

ISBN-13: 9780367387617 / Angielski / Miękka / 2019 / 304 str.

Servet Gulum Sumnu; Serpil Sahin

Opis

Explaining baking from an engineering perspective, this volume 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 presents the science of soft wheat products, including the quality of soft wheat, functions of ingredients in the baking of sweet goods, and chemical reactions during processing. The book also discusses cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines nutritional attributed to fat and sugar consumption and presents strategies to employ when substituting for these tasty ingredients in baked products.

Spis treści

Preface. Soft Wheat Quality. Functions of Ingredients in the Baking of Sweet Goods. Chemical Reactions in the Processing of Soft Wheat Products. Cake Emulsions. Cake Batter Rheology. Cookie Dough Rheology. Technology of Cake Production. Technology of Cookie Production. Heat and Mass Transfer during Baking of Sweet Goods. Physical and Thermal Properties of Sweet Goods. Alternative Baking Technologies. Low-Sugar and Low-Fat Sweet Goods. Index.

O autorze

Servet Gülüm Sumnu, Serpil Sahin