Bakery food manufacture and quality: water control and by Stanley P. Cauvain

By Stanley P. Cauvain

Describes the function and regulate of water within the formation of cake batters, bread, pastry, and biscuit doughs; of their next processing; and within the baked product. DLC: Baked items.

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Example text

Such differences have significant implications for the emulsion systems that are required to maintain cream stability. Another example of a bakery emulsion which requires comment is the incorporation and stabilisation of air bubbles in liquid phases, such as seen in cake batters and creams. The stability of such emulsions has a major impact on the quality of bakery foods but they are mostly outside the scope of this book. One of the key emulsifiers, glycerol monostearate (GMS), a fatty solid, is at its most effective when it has first been mixed with water under optimised conditions of concentration and temperature.

Continue this process until all the flour has been brought into contact with the dough water. A t this stage there will be some dry and some wetter patches but we have not yet formed a dough. The loose mixture (known as the ‘flock’ stage) now requires the input of energy through the process of kneading. The dough mass requires progressive working backwards and forwards on the table top, folding in any dry or wet patches until a smooth and homogeneous mass has been formed. This may take 15 or 20 minutes by hand, but is considerably quicker with a machine.

0 approx. 0 approx. 85 approx. 70 0 All ingredients and foodstuffs try to achieve a moisture equilibrium with their surroundings so that moisture may be lost or gained with time. The loss or gain of moisture by a particular ingredient during processing has significant effects on product qualities (see Chapters 2 and 3). The effects of water movement in the final products are discussed in Chapter 7. CONCLUSIONS The special properties of water are not only essential to life but play a key role in the manufacture of bakery foods, whether we are considering the solid (ice), liquid (water) or gaseous (vapour) forms.

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Bakery food manufacture and quality: water control and by Stanley P. Cauvain
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