Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. - Uses a detailed and clear question and answer format that is ideal for quick reference - Combines new, up-to-date problems and solutions with the best of the previous volume - Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

The bestselling authors of the groundbreaking Artisan Bread in Five Minutes a Day bring you a cookbook with 90 delicious, entirely gluten-free bread recipes made from easy-to-find ingredients--a perfect gift for health conscious foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg, MD and Zoë François have proven that people want to bake their own bread, so long as they can do it quickly and easily. But what about people with celiac disease or gluten sensitivity? They want to eat well too, but gluten is everywhere: in cakes, pastas, desserts, gravy—even in beer and Scotch whiskey. But the thing they miss most? Bread. Based on overwhelming requests from their readers, Jeff Hertzberg and Zoë François have returned to their test kitchens to create an entirely gluten-free bread cookbook—most of the recipes that readers loved in Artisan Bread in Five Minutes a Day appear here in a gluten-free version. In just five minutes a day of active preparation time, you can create delectable, gluten-free Sandwich loaves. European Peasant Bread, 100% Whole Grain Loaves, French Baguettes, Crock Pot Bread, Caraway "Rye" Bread, Challah, and even fabulous dessert breads like Brioche, Doughnuts, and Sticky Pecan Caramel Rolls. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With 90 recipes—plus 100 black-and-white instructional photos and 40 gorgeous color images—the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouthwatering gluten-free artisan bread in just five minutes a day!

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. - Provides a comprehensive review of quality issues affecting enrobed and filled products - Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings - Focuses on product design issues such as oil, moisture and chocolate filling rheology