Table of contents for Baked products : science, technology and practice / Stanley P. Cauvain and Linda S. Young.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.

1	The current approaches to the classification of bakery products
 An historical background to the production of baked products
The traditional basis for classifying bread and fermented goods, 
cakes, pastries and biscuits
 The concept of recipe balance in the development of baked products
 Reconsidering the basis for baked product classification
2	The key characteristics of existing bakery product groups and 
typical variations within such groups
 What makes baked products different from other processed foods?
 An introduction to the methods used to characterise baked products
 Methods for evaluating the character of baked products
	Subjective scoring sheets
	Measurement of size
	Measurement of volume
	Measurement of colour
	Texture properties
	Measurement of cellular structure
		Measurement of product moisture content 
 Water activity and its relevance
 Key physical characteristics of bread and fermented goods.
 Key physical characteristics of sponges and cakes.
Key physical characteristics of biscuits, crackers and cookies
 Key physical characteristics of pastry
3	The characterisation of bakery products by formulation and the 
key functional roles of the main ingredients used in baking
 The key functional roles of individual ingredients
 How baked product formulations are expressed
 	Baker¿s percentage
 	Total weight percentage
 	Ingredient level (absolute)
 	Other methods
 	Conversion statistics
 Typical recipes used in the manufacture of baked products
 	Relationships between product groups
 	Flour types
 Sample recipes
 Bread and fermented goods
 Cookies, biscuits and crackers
 Unleavened breads
 Other products
4	Ingredients and their influences
 Wheat flour
 Soya flour
 Cocoa powder
 Sugars and sweeteners
 	Dextrose/glucose syrups
 	Invert sugar/honey
 Glycerol and sorbitol
 Fats and emulsifiers
 Egg products
 Baking powders and their components
 Dried and candied fruits
 Chocolate chips
 Ascorbic acid and other improvers
 Milk products
5	The nature of baked product structure
 Techniques to evaluate baked product structure
	The formation of cellular structures
 The formation of gluten
 The role of fat in the formation of baked product structures
 Mechanisms of structure formation and expansion in baked products
 	Bread and fermented goods
 	Cakes and sponges
 	Biscuits and cookies
 	Short and sweetened pastry
 	Laminated products and crackers
 	Flat breads
 	Bagels and steam breads
 	Hot-plate products
6	Interactions between formulation and process methodologies
 The main processing methodologies
		Mixing ¿ the importance of energy
		Mixing ¿ gas incorporation
 Mixing ¿ single- and multi-stage methods
Expansion and relaxation
Boiling and steaming
Using re-work
The contribution of ingredients and formulation to the evolution of 
current processing methodologies
7	Heat transfer and product interactions
The heat transfer processes
Refrigeration and Retarding
The baking of cake batters
The baking of bread dough
The baking of biscuit and cookie dough
The baking of pastry products
The baking of laminated products
Microwave baking
The frying of doughnuts and other products
Baking on a hot-plate
Deep freezing
 The foam to sponge conversion and the collapse of bakery products
 Ingredient, recipe and product interactions
8	Understanding and manipulating the end product requirements
The importance of records
Optimising baked product quality through test baking
Control of baked product characteristics by manipulation of 
ingredients, formulation and processing methods
Optimising baked product quality through the application of 
knowledge-based systems
	Knowledge-based systems for bread products
	Using the Bread Advisor
	Fault diagnosis or quality enhancement
	Processing details
	Other software tools for fermented products
	Knowledge-based systems for cake products
Determining raising or leavening agents in cake and 
biscuit/cookie products
9	The opportunities for new product development
The processes involved in the development of baked products
 The start
 The product development brief
 The product development process
		Characterising the Product
	The potential for new product development using IT methodologies
	Cake product development using IT systems
	Software to determine process settings
 Ensuring product safety using software
 HACCP software
 Company specific knowledge
 Matching patterns in baking for innovation
Using structure assessment in innovation
 Visualising the world of baked products
Further reading

Library of Congress Subject Headings for this publication:

Baked products.