Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)

✍ Scribed by Servet Gulum Sumnu, Serpil Sahin

• Publisher: CRC Press
• Year: 2008
• Tongue: English
• Leaves: 299
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Food Engineering Aspects of Baking Sweet Goods......Page 2
Contemporary Food Engineering......Page 3
Dedication......Page 6
Contents......Page 7
Contemporary Food engineering......Page 9
Preface......Page 11
About the Series Editor......Page 12
About the Editors......Page 13
Contributors......Page 14
Contents......Page 16
Contents......Page 0
1.2.1 Texture......Page 17
1.3 Flour Milling......Page 18
1.4.2 Starch......Page 20
1.4.3 Pentosans......Page 21
1.5 Quality Evaluation of Wheat Grain and Flour......Page 22
1.5.1.4 Kernel Texture......Page 23
1.5.2.1 Moisture......Page 24
1.5.2.4 Sprout Damage......Page 25
1.5.2.8 Solvent Retention Capacity of Flour......Page 26
1.5.3 Dough Rheology......Page 27
1.5.3.1 Alveograph......Page 28
1.5.4.1 Cookies......Page 29
1.5.4.2 High-Ratio Cakes......Page 30
1.5.5.2 Noodles......Page 31
1.6.1 Proteins......Page 32
1.6.2 Starch......Page 33
1.6.4 Lipids......Page 34
1.7.2 Proteins......Page 35
1.8 Flour Chlorination......Page 36
1.8.2 Lipids......Page 37
1.8.3 Proteins......Page 38
References......Page 39
Contents......Page 46
2.1 Introduction......Page 47
2.2.1 Yeasted Doughs......Page 48
2.2.3 Cookies......Page 49
2.3.3 Cookies......Page 50
2.4.2 Cakes......Page 51
2.5 Functions of Leavening Agents......Page 52
2.6.1 Yeasted Doughs......Page 53
2.7.3 Biscuits......Page 54
2.9.3 Surfactants and Emulsifiers......Page 55
2.9.6 Hydrocolloids......Page 57
2.10 Recent Studies on the Effects of Ingredients on Quality of Cakes and Biscuits......Page 58
2.11 Conclusion......Page 59
References......Page 60
3.1 Introduction......Page 64
3.2 Leavening Systems: Chemical Leavening versus Yeast Leavening......Page 65
3.2.2 Chemical Leavening......Page 66
3.2.2.2 Sodium Bicarbonate......Page 67
3.2.3 Baking Powders......Page 69
3.2.3.2 Leavening Acids......Page 71
3.2.3.2.2 tartaric acid......Page 72
3.2.3.2.5 sodium acid Pyrophosphate......Page 73
3.2.3.2.7 dicalcium Phosphate dihydrate......Page 74
3.2.3.2.10 dimagnesium Phosphate......Page 75
3.2.3.4 Nutritional Values of Baking Powders......Page 76
3.2.3.5 Utilization of Blends of Chemical Leavening Agents and Premixes......Page 77
3.2.3.6 Effect of Batter Viscosity and CO2 Production Rate on the Quality of Soft Wheat Products......Page 78
3.3 Maillard Reaction......Page 80
3.3.1 Formation of Color......Page 81
3.3.2 Formation of Flavor and Aroma Compounds......Page 82
3.3.3 Formation of Antioxidants......Page 83
3.3.5.1 Acrylamide......Page 84
3.3.5.2 Hydroxymethylfurfural (HMF)......Page 88
References......Page 91
4.1 Introduction......Page 96
4.2 What Are Emulsions?......Page 97
4.3 Emulsifier Types and Forms......Page 98
4.4 Concept of Hydrophilic–Lipophilic Balance (HLB)......Page 100
4.5.1 Interfacial Tension......Page 102
4.5.4 Surface Charges......Page 103
4.5.7 Film Rupture......Page 104
4.6.3 To Reduce Fat and Egg Content......Page 105
4.7 Methods to Create Cake Batters and the Roles Played by Specific Ingredients......Page 106
4.7.1 Fats and Shortening......Page 107
4.7.3 Wheat Flour......Page 108
4.8 Application of Enzymes to Generate Surface-Active Materials......Page 109
4.9 Conclusion......Page 112
References......Page 113
5.1 Introduction......Page 114
5.2 Rheological Methods......Page 115
5.3.1.1 Flour......Page 117
5.3.1.2 Fat and Fat Replacer......Page 119
5.3.1.3 Emulsifiers......Page 122
5.3.1.5 Hydrocolloids......Page 125
5.3.2 Effects of Mixing and Dosing......Page 128
5.3.3 Effect of Temperature......Page 130
References......Page 132
6.1 Introduction......Page 136
6.2.1.1 Dough Testing Equipment......Page 137
6.2.2.1 Modified Penetrometer......Page 138
6.2.2.3 Dynamic Tests......Page 139
6.2.2.4 Extensional Viscosity......Page 141
6.3.1 Water......Page 142
6.3.2 Sugar and Sugar Replacers......Page 143
6.3.3 Fat and Fat Replacers......Page 147
6.3.4 Protein Content in Flour and Protein Modifiers......Page 154
References......Page 160
7.1 Introduction......Page 164
7.2.1.1 Cake Mixing......Page 165
7.2.1.2 Foam Cake Mixing......Page 167
7.2.2.3 Morton Pressure Whisk......Page 168
7.2.2.5 Oakes Continuous Mixer......Page 169
7.3.1 Copeland Depositor......Page 170
7.4.1 Small-Scale Cake Production......Page 171
7.6 Packaging and Wrapping Equipment......Page 172
References......Page 173
8.2.1 Dough-Making Process and Mixers......Page 174
8.2.1.1 Dough-Making Process......Page 175
8.2.1.2 Mixers......Page 177
8.2.2 Processing and Shaping......Page 178
8.2.3.1 Baking Principles......Page 180
8.2.3.2 Changes in Dough during Baking......Page 181
8.2.3.3 Ovens......Page 183
8.2.5 Packaging Process and Equipment......Page 185
References......Page 187
9.1 Introduction......Page 188
9.2 Heat Transfer Mechanisms during Baking......Page 189
9.2.1 Conductive Heat Transfer......Page 190
9.2.3 Radiative Heat Transfer......Page 191
9.3.1 Mass Diffusion......Page 193
9.3.3 Internal Evaporation and Condensation......Page 194
9.4 Combined Transport Phenomena during Baking......Page 195
9.5.1 Impact on Volume Expansion......Page 199
9.5.2 Impact on Crumb and Crust Development and Baking Loss......Page 200
9.6 Modeling and Optimization of Heat and Mass Transfer Baking of Sweet Goods......Page 201
9.6.2 Modeling of Heat and Mass Transfer in Oven Chamber......Page 202
References......Page 203
Contents......Page 206
10.1 Introduction......Page 207
10.2.1.1 Mixing Method......Page 208
10.2.2.1.1 Guarded Hot Plate Method......Page 209
10.2.2.2 Transient Techniques......Page 210
10.2.3.2 Temperature History......Page 211
10.2.4.2 Solid Displacement Method......Page 212
10.3.1 Specific Heat......Page 213
10.3.2 Thermal Conductivity......Page 220
10.3.4 Density/Specific Volume......Page 221
10.3.5 Moisture Diffusivity......Page 222
10.5 Conclusions......Page 223
References......Page 224
Appendix A......Page 227
11.1 Introduction......Page 229
11.2 Jet Impingement Oven Technology......Page 230
11.2.1 Engineering and Design Aspects of Jet Impingement Ovens......Page 231
11.2.2 Baking in Jet Impingement Ovens......Page 234
11.3.1 Principles of Microwave Baking......Page 237
11.3.2 Quality Defects in Microwave-Baked Products......Page 241
11.3.3 Starch Gelatinization in Microwave Baking......Page 242
11.3.4 Microwave-Baked Cakes......Page 243
11.4 Hybrid Technologies......Page 245
11.4.1 Hybrid Jet Impingement and Microwave Ovens......Page 246
11.4.2 Microwave–Infrared Combination Ovens......Page 249
11.5 Conclusions......Page 252
References......Page 253
Contents......Page 259
12.1 Introduction......Page 260
12.2.1.1 Sugar and Dental Caries......Page 261
12.2.1.3 Sugar and Diabetes......Page 262
12.2.2.1 Fats and Obesity......Page 263
12.2.2.3 Trans Fatty Acids......Page 264
12.3.1.1 Yeast-Raised Products......Page 265
12.3.1.2 Cakes......Page 266
12.3.1.3 Cookies......Page 267
12.3.2.1 Yeast-Raised Products......Page 268
12.3.2.2 Cakes......Page 269
12.3.2.4 Fillings......Page 270
12.4.1.1 Fructose......Page 271
12.4.1.2.2 Cyclamate......Page 272
12.4.1.3.1 Polyols......Page 273
12.4.1.3.2 Oligosaccharides......Page 275
12.4.2.1.2 Gums and Cellulose......Page 276
12.4.2.3 Fat-Based Replacers......Page 278
12.5.1.1 Cakes......Page 279
12.5.1.2 Cookies......Page 280
12.5.2.1 Cakes......Page 281
12.5.2.2 Cookies......Page 282
References......Page 283