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 i
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.