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By S P Cauvain, L S Young
Whilst issues get it wrong within the bakery, the pressures of construction don't let time for study into the answer. even if, this appropriate reference publication deals elementary solutions to many baking difficulties. The spouse quantity to the preferred Baking difficulties Solved, extra Baking difficulties Solved comprises the solutions to additional commonly asked questions. once more prepared in a realistic question-and-answer structure, it allows busy bakery execs to appreciate explanations in their difficulties and enforce ideas. it's of helpful use to all bakery execs, bakery scholars, foodstuff technologists, and product builders.
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Extra info for More Baking Problems Solved (Woodhead Publishing in Food Science, Technology and Nutrition)
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Lift · recipe balance ± fat level and type; · mixing conditions ± time/energy; · production method ± English/French/Scotch; · process conditions ± temperature, resting periods. Eating qualities · recipe balance ± fat level; · fat type; · moisture content; · moisture migration. 9 Conclusions Many of us will be faced with the need to solve problems associated with baked products, whether we work in a bakery or the industries which supply it. Some will be minor and some extensive in nature, but they will all be important.
P. S. Young) Technology of Breadmaking, Springer Science + Business Media LLC, New York, NY, pp. 299±332. P. 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? In every country where wheat is grown there are many varieties; in some cases the numbers may run close to or exceed 100. Modern wheat varieties are the result of selective breeding over many years as humankind matched wheat variety with climate and soils in the different parts of the world.
Optimising the added water level will also help you optimise dough development and the gas retention properties of the dough. S. (2001) Baking Problems Solved, Woodhead Publishing Ltd, Cambridge, UK. P. 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? The temperature at which alpha-amylase is inactivated depends on its source. There are three common sources: fungal, cereal and bacterial, which are inactivated at increasingly higher temperatures (BPS, pp.