Baked Products - Science, Technology and Practice

Hardback  240 pp, 92 illus.  ISBN 9781405127028      £99.00

First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of:

• Key functional roles of the main bakery ingredients
• Ingredients and their influences
• Heat transfer and product interactions
• Opportunities for future product development

Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Contents

Preface

1 The current approaches to the classification of bakery products
2 The key characteristics of existing bakery product groups and typical variations within such groups
3 The characterisation of bakery products by formulation and the key functional roles of the main ingredients used in baking
4 Ingredients and their influences
5 The nature of baked product structure
6 Interactions between formulation and process methodologies
7 Heat transfer and product interactions
8 Understanding and manipulating the end product requirements
9 The opportunities for new product development

References
Further reading
Index