Baking Problems Solved (Woodhead Publishing in Food Science by S P Cauvain, L S Young

By S P Cauvain, L S Young

Whilst issues get it wrong within the bakery the pressures of creation don't permit time for long examine into the answer. Written via of the top specialists within the box, Baking: difficulties Solved presents solutions to the main usually encountered difficulties within the baking undefined. The e-book bargains functional recommendations in addition to useful tips on bettering construction and optimizing product liability.At a time whilst strain on product caliber and productiveness hasn't ever been so excessive, the necessity to locate speedy and potent recommendations is super. This booklet addresses over two hundred baking difficulties in an simply searchable question-and-answer layout. every one query has a concise, useful, and authoritative solution designed to take care of product caliber and productiveness. Baking: difficulties Solved is helping you find details on difficulties, comprehend the reasons, and enforce options quick and successfully.

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8 References (1995) Crust colour assessment of bakery products. AIB Technical Bulletin XVIII, Issue 3, March. J. (1997a) Confectionery test baking, in The Technology of Cakemaking, 6th edn. (ed. A. J. Bent), Blackie Academic & Professional, London, UK, pp. 358–385. J. (1997b) Cakemaking processes, in The Technology of Cakemaking, 6th edn. (ed. A. J. Bent), Blackie Academic Professional, London, UK, pp. 251–274. P. (1991) Evaluating the texture of baked products. South African Journal of Food Science & Nutrition, 3, November, 81–86.

Product weight (g) . . . . . . . . . . . . . . . . . . . . Notes on key attributes Product height (mm or max. 10) . . . . . . . . . . . . . . . . . . High Low Volume (cm3 or max. 10) . . . . . . . . . . . . . . . . . . . . . ) . . . . . . . . . . . . . . . ) . . . . . . . . . . . . . . . . . . . . . . ) . . . . . . . . . . . . . . . . . . . . . . Dark Light Internal appearance Crumb cell structure (max.

2 Example of product scoring sheet. 3 The analysis If a standard record sheet is available then the initial analysis can be as simple as considering whether the recorded data deviate from the process specification and in what direction. The effects of any changes can then be compared with existing knowledge bases (in whatever form) in order to provide the basis of a diagnosis. Sadly few bakery problems are solved with such a simplistic approach. g. proving, baking and lamination, which must be taken into account when analysing the causes of problems.

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