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.
Author : Raquel de Pinho Ferreira Guine
ISBN : 9781439887035
Genre : Technology & Engineering
File Size : 30.98 MB
Format : PDF, Docs
Download : 924
Read : 1004
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.
Author : Lawrence Westfall
ISBN : 1723447641
File Size : 43.89 MB
Format : PDF, Kindle
Download : 488
Read : 906
Love Baking? Then get this Baking journal and record events that you want to remember in the future and pass on to your children and grandchildren.Keep track daily, weekly, monthly or whenver you feel the need to list your thoughts in this 100 page lined journal. Makes a great birthday or Christmas gift.The Baking journal will be cherished for years to come and will be passed on from generation to generation sharing the knowledge in the diary.
This blank baking recipes journal is designed for bakers who loves to bake bread, cookies and cakes. This book or journal allows men and women to record treasured family baking recipes and their own recipes all into one book. Now, you can keep all their favorite recipes in one place. Happy baking! Blank recipe books, cookbook journals make a great gift for all men and women who love to cook and bake. Full Specifications: -Size: 8" x 10" inches with lots of blank space and broader lines to write on. -140 pages - for recording 130 family recipes, and notes pages-Includes Table Of Contents section for easy indexing -Space For recording recipe name, preparation time, servings, cooking time, oven temperature, origin, ingredients, instrucitons and notes -Printed page numbers on each page for easy referencing -Matte lamination for durable and stylish lookThe perfect gift for families and friends.
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.