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The Science of Bakery Products

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The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
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The Science of Bakery Products als Buch (gebunden)

Produktdetails

Titel: The Science of Bakery Products
Autor/en: William P. Edwards

ISBN: 0854044868
EAN: 9780854044863
No.
Sprache: Englisch.
Royal Society of Chemistry

15. Dezember 2006 - gebunden - 274 Seiten

Beschreibung

The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

Inhaltsverzeichnis

Chapter 1: Introduction; 1.1: History; 1.2: Language and Units; 1.3: Food Law; 1.3.1:Bread and Food Law; 1.3.2: Health and Safety; Chapter 2: Science; 2.1: Basic Science; 2.1.1: Stability; 2.1.2: Water Activity; 2.1.3: The Equilibrium Relative Humidity; 2.1.4: The Dew Point; 2.2: Colligative Properties; 2.2.1: Boiling Points; 2.2.2: Measuring Vacuum; 2.3: pH; 2.4: Polarimetry; 2.5: The Maillard Reaction; 2.5.1: Sulfur-containing Amino Acids; 2.5.2: Products from Proline; 2.5.3: Strecker Aldehydes; 2.6: Densimetry; 2.7: Refractive Index; 2.8: Buffers; 2.9: Analytical Chemistry; 2.9.1: Water Content; 2.9.2: Sugar Analysis; 2.10: Emulsions; 2.11: The Chemistry of Oils and Fats; 2.11: Classifications of Fatty Acids; 2.11.2: The Hydrogenation of Fats and Oils; 2.11.3: Fat Specifications; 2.11.4: Deterioration of Fats; 2.12: Water Migration; 2.12.1: Barrier Methods; 2.12: Matching the Water Activity; 2.13; The Science of Proteins; 2.13.1: History; 2.13.2: Classification of Cereal Proteins; 2.13.3: Glutenins; 2.14: The Science of Starch; 2.14.1: Gelatinization; 2.14.2: Retrogradation; 2.14.3: Starch Molecules; 2.14.4: A Comparison of the Structure of Amylose and Amylopectin; 2.14.5: Modified Starches; 2.15: Nutrition; 2.15.1: Nutritional Needs; 2.15.2: Food Groups; 2.15.3: The Glycemic; Index: 2.15.4:Trace Elements; 2.15.5: Vitamins; 2.15.6: Nutritional Labelling; 2.16: Food Allergy and Intolerance; 2.16.1: Immunoglobulin E (IgE)-mediated Food Allergies; 2.16.2: Cell-mediated Food Allergies; 2.16.3: Food Intolerance; 2.17: The Science of Aerated Products; 2.17.1: Making the Bubbles or Leavening; 2.17.2: Stabilising the Foam; 2.17.3: Fat in Bread; Chapter 3: Raw Materials; 3.1: Grains; 3.1.1: Wheat; 3.1.2: Barley; 3.1.3: Rye; 3.1.4: Maize; 3.1.5: Dried Gluten; 3.1.6: Soy Beans; 3.1.7: Margarine; 3.2: Milling; 3.3: Grades of Flour; 3.3.1; Top Grade; 3.3.2: Baker's Grade; 3.3.3: Baker's Grade; 3.3.4: Euro Baker's Grade; 3.4: Types of Flour; 3.4.1: Chorleywood Bread Flour; 3.4.2: Patent Flours; 3.4.3: Soft Flours; 3.4.4: Wholemeal Flours; 3.4.5: Brown Flour; 3.4.6: Low Moisture Flour; 3.5: Leavening Agents; 3.5.1: Air; 3.5.2: Water or Steam; 3.5.3 Yeast; 3.5.4: Chemical Leavening; 3.6: Flour Treatments; 3.6.1: Introduction; 3.6.2: Wholemeal Flour; 3.6.3: Bleaching; 3.6.4: Oxidative Improvers; 3.6.5: Reducing Agents; 3.6.6: Cake Flours; 3.6.7: Sources of Enzymes; 3.6.8: Potassium Bromate Health and Legislation; 3.7: Starch Excluding Flour; 3.8: Fats; 3.8.1: Fat-containing Ingredients; 3.8.2: Emulsifiers in Bread; 3.9: Emulsifiers; 3.9.1: Foams; 3.9.2: Lecithin; 3.9.3: Sucrose Esters E473; 3.9.4: Eggs; 3.9.5: Uses of Emulsifiers in Bakery Products; 3.10: Colours; 3.10.1: Technical Requirements of Colours in Bakery Products; 3.10.2: Synthetic Colours; 3.10.3: Natural Colours; 3.11: Falvours; 3.11.1: Natural Flavours; 3.11.2: The Image of Natural Products; 3.11.3: Nature Identical Flavourings; 3.11.4: Synthetic Flavours; 3.11.5: Dosing; 3.11.6: Developments in Flavours; 3.12 Antioxidants; 3.12.1: Synthetic Antioxidants; 3.12.2: Tocopherols; 3.13: Sugars; 3.13.1: Molasses and Treacle; 3.13.2: Invert Sugar; 3.13.3: Glucose Syrup (Corn Syrup); 3.13.4: Fructose; 3.13.5: Dextrose; 3.13.6: Lactose; 3.14: Dairy Ingredients; 3.14.1: Sweetened Condensed Milk; 3.14.2: Evaporated Milk (Unsweetened Condensed Milk); 3.14.3: Milk Powder; 3.14.4: Butter; 3.14.5: Butter Oil (Anhydrous Milk Fat); 3.14.6: Whey; 3.14.7: Vegetable Fats; 3.15: Gums and Gelling Agents or Hydrocolloids 3.15.1: Agar Agar E406; 3.15.2: Alginates E401; 3.15.3: Carrageenan; 3.15.4: Gelatine; 3.15.5: Gellan Gum (E418); 3.15.6: Gum Acacia also known as Gum Arabic E414; 3.15.7: Guar Gum; 3.15.8: Pectin; 3.15.9: Starch; 3.15.10: Locust Bean or Carob Bean Gum; 3.15.11: Xanthan Gum; 3.15.12: Egg Albumen; Chapter 4: Analytical Chemistry; 4.1: Introduction; 4.2: Methods; 4.2.1: The Kjeldahl Method; 4.2.2: Near-infrared Spectroscopy; 4.2.3: Water Measurement: Fat Content; 4.2.4: Chromatography; Chapter 5: Flour Testing; 5.1: Introduction; 5.1.1: Analytical tests; 5.1.2: Empirical tests; 5.1.3: Test Baking; 5.2: Empirical Testing Regimes; 5.2.1: The Haberg Falling Number; 5.2.2: Chopin Alveograph; 5.2.3: Brabender Instruments; 5.2.4: The Mixograph; 5.2.5: The Grade Colour; 5.2.6: The Sodium Dodecyl Sulfate (SDS) Test; 5.2.7: The Cookie Flour Test; Chapter 6: Bakery Machinery; 6.1: Introduction; 6.2: Mixing; 6.2.1: Bread Dough Mixers; 6.2.2: Biscuit Dough Mixers; 6.2.3: Cake Mixers; 6.2.4: Pastry Mixers; 6.3: Measuring and Weighing Ingredients; 6.4: Proving and Retarding; 6.5: Shaping and Panning; 6.6: Scaling; 6.7: Baking; 6.8: Extrusion; 6.8.1: Classification of Extruders; 6.8.2: Extrusion Cooking; Chapter 7: Bread Making; 7.1: The Chemistry of Dough Development; 7.2: The Making of Bread; 7.2.1: Unleavened Bread; 7.2.2: Sour Dough Bread; 7.2.3: Bulk Fermentation; 7.2.4: Sponge Batter or Sponge Dough of Flour Brew; 7.2.5: Chorleywood Bread Process; 7.2.6: Activated Dough Development (ADD); 7.2.7: The Spiral Mixer Process; 7.2.8:Other Mechanical Dough Developments Methods; 7.2.9: Continuous Processes; 7.2.10: Emergency No Time Process; 7.2.11: Gas Injection Process; 7.2.12: Part-baked Loaves; 7.2.13: French Bread; 7.3: Other Breads; 7.3.1: Brown and Wholemeal; 7.3.2: Wheatgerm Breads; 7.3.3: High Protein Breads; 7.3.4: High Fibre and Multi-grain Breads; 7.3.5: Soft Grain Breads; 7.3.6: Ethnic Multigrain Breads; 7.3.7: Slimming and Health High Fibre Breads; 7.3.8: Bread with Added Malt Grains; 7.3.9: Bread Containing Cereals other than Wheat; 7.3.10 Crispbread; 7.3.11: Bread for Special Dietry Needs; 7.3.12: War and famine Breads; 7.4: Other Variants of Bread; 7.4.1: Flat Breads; 7.4.2: Pitta Bread; 7.4.3: Muffins; 7.4.4: Crumpets; 7.4.5: Pizza; 7.4.7: Rich Dough Products; 7.4.8: Hot Cross Buns; 7.4.9: Danish Pastries; 7.4.10: Pretzels; 7.4.11: Not Baked; Chapter 8: Products Other Than Bread; 8.1: Puff Pastry; 8.1.1: Methods; 8.1.2: Types of Flour; 8.1.3: The Type of Fat; 8.1.4: Additives; 8.1.5: Re-work; 8.2: Short Pastry; 8.3: Hot Water Pastry; 8.4: Science of Biscuits; 8.4.1: Flour for Biscuits; 8.4.2: Fats; 8.4.3: Sugars; 8.4.4: Milk and Other Dairy Ingredients; 8.4.5: Other Cereal Ingredients; 8.4.6: Mixing Biscuits; 8.4.7: Types of Dough; 8.4.8: Shaping Biscuits; 8.4.9: Baking Biscuits; 8.4.10: Packaging; 8.5: Science of Wafers; 8.5.1: Raising Agents; 8.5.2: Flour for Wafers; 8.5.3: Production Process; 8.5.4: Maturing Wafers; 8.6: Cakes; 8.6.1: Introdcution; 8.6.2: Shelf Life; 8.6.3: Rich Fruit Cakes; 8.6.4: Long-life Sponge cakes; 8.6.5: Making Sponge Cakes; 8.6.6: A Comparison of Cake Making Methods; 8.7: Miscellaneous Chemically Leavened Products; 8.7.1: Doughnuts; 8.7.2: Eclairs; 8.7.3: French Crullers; 8.7.4: Soda Bread; Chapter 9: Bread-making Experiments; 9.1: Introduction; 9.2: Health and Safety; 9.3: Yield; 9.4: Loaf testing; 9.4.1: Tasting; 9.5: Bread making; 9.5.1: Recipe; 9.5.2: Straight Method; 9.5.3: Proving; 9.5.4: Knock Back; 9.5.5: Scaling and Dividing; 9.5.6: Second Proving; 9.5.7: Baking; 9.6: Sponge Batter; 9.6.1; Proving; 9.7: Variations to the Recipe; 9.7.1: Variation 1: Compare the Effect of Leaving out the Sugar; 9.7.2: Variation 2: Compare the Effect of Using Vegetable Oil Instead of Hard Fat; 9.7.3: Variation 3: Compare the Effect of Using No Fat Instead of Hard Fat; 9.7.4: Variation 4 Leave Out the Salt; 9.7.5 Variation 5: Proving in the Sponge Batter Method; 9.7.6: Variation 6: Hand Mixing vs Machine Mixing; 9.7.7: Variation 7: Comparison of Two Different Flours; 9.7.8: Variation 8: Testing Different Levels of Water Addition; 9.7.9: Variation 9: Wholemeal Flours; 9.8: Report Writing; Chapter 10: The Future; 10.1: General Outlook; 10.2: Dietary Trends; Glossary; Bibliography; Subject Index

Pressestimmen

The range of topics touched on by Edwards is remarkable for a single author...a comprehensive review with a single style and approach, which makes his book very valuable. To have a book that makes a serious attempt at covering all of the science involved in bakery products is a great asset. It is certainly a book that I will refer to again, particularly for its extensive discussion of ingredient functionality. It is a book that could easily be used by schools as a resource for more advanced projects...it will do a great deal to attract some of the next generation of scientists towards the fascinating and rewarding world of bakery products. -- Materials Today, December 2007, Volume 10, Number 12 (Peter Martin) Materials Today The book was easy reading and informative...The science of bakery products is worth reading as a 'taster'. -- Chemistry World, January 2008, 65 (Sarab Sahi) Chemistry World
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