This text explains sweet and savoury biscuit/cracker making from the viewpoint of the chemist and physicist, rather than the engineer or technologist, and provides a thorough understanding of the fundamental science of the baking process. The contributors cover such topics as fat/oil functionality and fat bloom; sugar functionality/bloom; redox systems in biscuit doughs; creaming, emulsions and emulsifiers; rheological properties of doughs; mathematical modelling of ovens, and objective assessment of texture.
Sprache
Verlagsort
Zielgruppe
Illustrationen
Maße
Höhe: 152 mm
Breite: 230 mm
Gewicht
ISBN-13
978-0-442-00460-6 (9780442004606)
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Schweitzer Klassifikation
Technology of cookie and cracker manufacturing. Influence of the glassy and rubbery state on the thermal, mechanical and structural properties of cookie and cracker doughs and their products. Mechanism of fats/oil functionality/crystallization and fat bloom development. Redox system in cookie and cracker doughs. Creaming, emulsions and emulsifiers. Rheological properties of cookie and cracker doughs. Physico-chemical changes occurring during saltine cracker fermentation. Sheeting and lamination of cookie and cracker doughs. Mathematical modelling of cookie and cracker ovens. Objective assessment of cookie and cracker texture.
