Download Baked Products: Science, Technology and Practice by Stanley P. Cauvain, Linda S. Young PDF

By Stanley P. Cauvain, Linda S. Young

Taking a clean method of info on baked items, this interesting new ebook from specialists Cauvain and younger seems past the bought notions of the way meals from the bakery are categorized to discover the underlying subject matters which hyperlink the goods during this commercially vital sector of the meals undefined.

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Additional info for Baked Products: Science, Technology and Practice

Sample text

Uneven D. Dull E. Thick Subtotal 40 Internal Cell structure (20) Crumb colour (10) Crumb strength (10) Texture (10) Flavour and aroma (10) Subtotal A. Open coarse B. Thick cell walls C. Holes D. Non-uniform A. Dull grey B. Dark C. Streaks/cores A. Tough B. Weak A. Rough B. Streaks/cores C. Crumbly D. Firm E. Gummy A. Satisfactory B. 2 Cake quality score sheet. Many pan breads and cakes have a domed shape after baking, that is the highest point is in the approximate middle of the product and the ends of the product are lower.

Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups 25 established between objective and sensory tests so that results from one type of testing may be related to other forms of testing. The use of sensory, or taste, panels provides a disciplined approach to subjective texture analysis. Sensory panels may be untrained or trained in sensory science. In the case of the latter, assessments are carried out by individuals who have received training to help them deliver greater objectivity in the context of the texture or taste questions which need to be answered.

A wide range of tests can be designed to provide texture information on baked products. The form of the test depends on the information being sought and can encompass composite bakery products. For example, a puncture method may be used to evaluate the crispness of apple pie pastry (Fig. 6). A needle-shaped probe is driven at a fixed speed through the lid pastry, filling and base pastry in one continuous movement and the forces encountered recorded. 6 Puncture testing of composite apple pies. evaluate the effects of stabilisers added to the filling to restrict this moisture migration.

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