More baking problems solved / Stanley P. Cauvain and Linda S. Young.

Format:

Book

Author/Creator:

Cauvain, Stanley P.

Contributor:

Young, Linda S.

Series:

Woodhead Publishing in food science and technology.

Woodhead Publishing in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Baking.

Physical Description:

1 online resource (253 p.)

Place of Publication:

Cambridge, England ; Boca Raton, Florida : Woodhead Publishing : CRC Press, 2009.

Language Note:

English

Summary:

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified.The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it

Contents:

Cover; More baking problemssolved; Copyright; Contents; Preface; 1 Problem solving: a guide; 1.1 How to problem solve; 1.2 The record; 1.3 The analysis; 1.4 Modelling techniques; 1.5 Matching patterns and visualising changes; 1.6 The information sources; 1.7 New product development; 1.8 Some key ingredient and process factors affecting product quality; 1.9 Conclusions; 1.10 References; 2 Flours and grains

2.1 We have seen references to the ash content with white flours but this is not a figure that appears on the specification from our UK miller. Can you explain what the ash content means and should we ask for it to be determined on our flours?2.2 What does the term grade colour figure mean in flour specifications? How is it measured? What are the implications for bread quality?; 2.3 Can you explain the functions of the different components in the wheat grain and, after milling, their contributions to the manufacture of baked products?

2.4 We understand that millers often use a mixture of different wheats to manufacture the flours that they supply to us. Can you explain why they do this?2.5 We have heard several experienced bakers talking about the `new harvest effect' and the problems that it can cause. Can you explain what is behind this phenomenon and how we can mitigate its effects?; 2.6 We have the water absorption capacity of our flour assessed regularly but find that this is different to the actual water level that we use in the bakery. What are the reasons for this difference and is it important for breadmaking?

2.7 Why is the protein content of wholemeal bread flour typically higher than that of white flours but the bread volume is commonly smaller with the former?2.8 We get a significant variation in the quality of our wholemeal bread and rolls depending on which flour we purchase. What characteristics should we look for in a wholemeal flour specification to get more consistent results?; 2.9 Since enzymes such as alpha-amylase are inactivated by heat during baking, is it possible to use heat-treatment of flour to inactivate the enzymes in low Hagberg Falling Number flours before baking?

2.10 We are considering making traditional German-type rye breads and have researched the recipes and production methods. Do you have any suggestions as to what characteristics we should have in the rye flour?2.11 We have changed suppliers of our self-raising flour and find that we are not achieving the same product volume as before. If we adjust the recipe by adding more baking powder we find that the products tend towards collapse. Can you explain why and how do we overcome the problems?

2.12 We are a bakery working with a local farmer and miller to produce a range of local breads and want to use some different varieties and forms of malted grains thast we are producing. Can you advise us on any special issues that we should be aware of?

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed February 6, 2014).

ISBN:

1-61583-111-8

1-84569-720-0