Baking problems solved / Stanley P. Cauvain.

Format:

Book

Author/Creator:

Cauvain, Stanley P., author.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing Series in Food Science, Technology, and Nutrition

Language:

English

Subjects (All):

Baking.

Baked products industry.

Baked products.

Physical Description:

1 online resource (573 pages) : illustrations.

Edition:

Second edition.

Place of Publication:

Duxford, [England] ; Cambridge, [Massachusetts] ; Kidlington, [England] : Woodhead Publishing, 2017.

Summary:

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.- Uses a detailed and clear question and answer format that is ideal for quick reference- Combines new, up-to-date problems and solutions with the best of the previous volume- Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry

Contents:

Front Cover

Baking Problems Solved

Copyright Page

Contents

Preface to the First Edition

Preface to the Second Edition

Woodhead Publishing Series in Food Science, Technology and Nutrition

1 Introduction to Problem-Solving Techniques

1.1 How to problem solve

1.1.1 Low-bread volume

1.1.2 Keyholing

1.2 The record

1.3 The analysis

1.4 Modelling techniques

1.5 Matching patterns and visualising changes

1.6 The information sources

1.6.1 Personal

1.6.2 Written

1.6.3 Constructing knowledge trees and knowledge fragments

1.6.4 Knowledge (computer)-based systems

1.6.5 The 'Web'

1.7 New product development

1.7.1 Concept

1.7.2 Product development investigation - prototype product

1.7.3 Scale-up to commercialisation assessment

1.7.4 Prototype trials on the plant

1.7.5 Pre-launch trials

1.7.6 Launch

1.7.7 On-going product maintenance/handover

1.8 Conclusions

References

2 Raw Materials

2.1 Wheat and grains

2.1.1 Can you explain the functions of the different components in the wheat grain and, after milling, their contributions ...

Further reading

2.1.2 We understand that millers often use a mixture of different wheats to manufacture the flours that they supply to us. ...

2.1.3 Why are there so many varieties of wheat and how are they classified?

2.1.4 We have heard several experienced bakers talking about the 'new harvest effect' and the problems that it can cause. C...

2.1.5 We are a bakery working with a local farmer and miller to produce a range of local breads and want to use some differ...

2.1.6 Can we mix oats or oat products with our wheat flours to make bakery products? If so, are there any special issues th...

2.1.7 What is micronised wheat?

2.2 Flours.

2.2.1 Can you explain what the ash content means and should we ask for it to be determined on our flours?

2.2.2 What does the term grade colour figure mean in flour specifications? How is it measured? What are the implications fo...

2.2.3 We have the water absorption capacity of our flour assessed regularly but find that this is different to the actual w...

2.2.4 What effects will variations in flour protein content have on baked product quality? How is the property measured?

2.2.5 There are many references to protein and gluten quality in the technical literature, how important are these properti...

2.2.6 I have seen that there are several different methods which can be used to assess flour protein quality, which one giv...

2.2.7 We have been using a flour 'fortified' with dry gluten for breadmaking. The bread is satisfactory when made on a high...

Reference

2.2.8 Why is the protein content of wholemeal bread flour typically higher than that of white flours but the bread volume i...

2.2.9 We get a significant variation in the quality of our wholemeal bread and rolls depending on which flour we purchase. ...

2.2.10 What is the Falling Number of a flour, how is it measured and what values should we specify for our flour miller?

2.2.11 What is damaged starch in flour? How is it damaged and how is it measured? What is its importance in baking?

2.2.12 What characteristics should we specify for white bread flour and why?

2.2.13 As enzymes such as alpha-amylase are inactivated by heat during baking, is it possible to use heat treatment of flou...

Reference.

2.2.14 We are considering making traditional German-type rye breads and have researched the recipes and production methods....

2.2.15 We wish to add non-wheat fibres to some of our baked products to increase their healthiness. What fibres can we used...

2.2.16 Why is flour particle size important in cakemaking?

2.2.17 What is heat-treated flour and how can it be used?

2.2.18 What is chlorinated flour and how is it used?

2.2.19 What characteristics should we specify for cake flour?

2.2.20 We have had some wholemeal flour in stock for a while and noticed that it has passed its use by date. Can we still u...

2.2.21 What are the active components in self-raising flour?

2.2.22 We have changed suppliers of our self-raising flour and find that we are not achieving the same product volume as be...

2.2.23 What are 'organic' flours, how do they differ from other flours and what will be the differences to the baked product?

2.2.24 What characteristics should we specify for our biscuit and cookie flours?

2.3 Fats

2.3.1 What are the critical properties of fats for making bread, cakes and pastries?

2.3.2 Can you explain the different terms used to describe bakery fats? What are the functionalities of the different forms...

2.3.3 Our bread doughs prove satisfactorily but they do not rise in the oven. On some occasions, they may even collapse and...

2.3.4 What is the role of fat in the manufacture of puff pastry?

2.3.5 Our puff pastry fails to rise sufficiently even though we believe that we are using the correct level of fat. Are we ...

2.3.6 What is the role of fat in cakemaking?

Further reading.

2.3.7 We are making 'all-butter' cakes but find that after baking they lack volume and have a firm eating character. Why is...

2.3.8 We have been using oil in the production of our sponge cakes, but we wish to change to using butter. Can you advise o...

2.3.9 We wish to produce a softer eating sponge cake and have been trying to add fat or oil but cannot get the quality we a...

2.3.10 We want to make a range of bakery products using butter as the main or only fat in the recipe. Can you advise us of ...

2.3.11 We are using butter in several of our bakery products which comes in chilled at about 4°C (as cartons on pallets) an...

2.3.12 We are seeking to reduce the level of fat that we use in some of our cake recipes but find that simply taking fat ou...

2.4 Sugars and sweeteners

2.4.1 What type of sugar (sucrose) should we use for the different products that we make in our bakery?

2.4.2 Can you explain some of the main features of alternative sugars to sucrose, and how they might be used in baking?

2.4.3 Why are sugars added to some bread recipes but not others?

2.5 Other ingredients

2.5.1 The chocolate fondant on our cream eclairs has been falling off the top of the casing and gathers on the tray underne...

2.5.2 When we changed our supply of bun spice we were using in our Hot Cross buns, we experienced problems with slow gassin...

2.5.3 We wish to use milk powder in our fermented goods and have heard that it is advisable to use a heat-treated form. Can...

2.5.4 What are the functions of salt in baking, and how do set about reducing the levels that we use?

2.5.5 We are using walnuts in our gateau buttercream filling and find that it turns black. It does not appear to be mould. ...

2.5.6 What is the role of emulsifier in the production of sponge cake products?

2.5.7 What ingredients are commonly used as preservatives? Are there any particular benefits associated with different ones?

2.5.8 What effect does vinegar have on bread and why is it added?

2.5.9 We have heard that alcohol can be used as a preservative. How is this achieved?

2.5.10 What are the possible alternatives to chemically based preservatives?

2.5.11 What are the differences between diastatic and non-diastatic malt powders, and how can they be used in baking?

2.5.12 We read a lot about the different enzymes which are now available and how they might be used in baking. Can you tell...

2.5.13 How do anti-staling enzymes work? Can they be used in cake as well as in bread and fermented products?

2.5.14 What is lecithin and how is it used in baking?

2.5.15 We have been having some problems with the quality of our bread, pastries and biscuits and one solution that has bee...

2.6 Aeration

2.6.1 I have heard that yeast requires oxygen before it can work correctly, is this true?

2.6.2 How does baker's yeast produce carbon dioxide in breadmaking?

2.6.3 Are there any particular precautions that we should take in handling, storing and using bakers' yeast in the compress...

2.6.4 What are the causes of the dark brown patches we sometimes see on compressed baker's yeast, and do they have any effe...

2.6.5 We have been advised to store our compressed yeast in the refrigerator but our dough temperature is much higher, is t...

2.6.6 We have seen references to a 'lag phase' for bakers' yeast.

what does this means and what are the implications for ba...

Notes:

Includes index.

Description based on print version record.

ISBN:

9780081007686

008100768X

9780081007655

0081007655