Food Engineering Aspects of Baking Sweet Goods: 1st Edition (Hardback) book cover

Food Engineering Aspects of Baking Sweet Goods

1st Edition

Edited by Servet Gulum Sumnu, Serpil Sahin

CRC Press

304 pages | 50 B/W Illus.

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Description

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.

Reviews

"This book … explores topics important for understanding the baking process, from ingredients and production to the finished product, and reviews recent technological advances."

Food Science & Tech Abstracts, Volume 40, No. 7, 2008

Table of Contents

Preface Soft Wheat Quality

E. J. Tanhehco and P. K.W. Ng

Functions of Ingredients in the Baking of Sweet Goods

D. Indrani and G. V. Rao

Chemical Reactions in the Processing of Soft Wheat Products

H. K. and V. Gökmen

Cake Emulsions

S. S. Sahi

Cake Batter Rheology

S. Sahin

Cookie Dough Rheology

M. E. Yener

Technology of Cake Production

S. Tireki

Technology of Cookie Production

S. Tireki

Heat and Mass Transfer during Baking of Sweet Goods

W. Zhou and N. Therdthai

S. S. Sablani

Alternative Baking Technologies

D. Kocer, M. V. Karwe, and S. G. Sumnu

Low-Sugar and Low-Fat Sweet Goods

M.l Gómez

Index

About the Authors/Editor

Servet Gülüm Sumnu, Serpil Sahin

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science