Food Engineering Aspects of Baking Sweet Goods or Nice Cup of Tea and a Sit Down

Food Engineering Aspects of Baking Sweet Goods

Author: Serpil Sahin

Food Engineering Aspects of Baking Sweet Goods combines the knowledge of food engineering with cereal chemistry and fills in much of the information typically left out of other scientific treatises on baking. It covers such principles as heat transfer, mass transfer, and the rheology of dough. Calling upon a number of experts, it focuses on soft wheat products, including the rehology of cake batter and cookie dough, cake emulsions and the physical properties of sweet goods. It discusses chemical reactions in baking, paying particular attention to the function of ingredients. In consideration of health concerns, the authors also cover cakes containing low fat and low sugar

Table of Contents:

Series Editor's Preface     ix
Preface     xi
About the Series Editor     xiii
About the Editors     xv
Contributors     xvii
Soft Wheat Quality   Edmund J. Tanhehco   Perry K.W. Ng     1
Functions of Ingredients in the Baking of Sweet Goods   Dasappa Indrani   Gandham Venkateswara Rao     31
Chemical Reactions in the Processing of Soft Wheat Products   Hamit Koksel   Vural Gokmen     49
Cake Emulsions   Sarabjit S. Sahi     81
Cake Batter Rheology   Serpil Sahin     99
Cookie Dough Rheology   Meryem Esra Yener     121
Technology of Cake Production   Suzan Tireki     149
Technology of Cookie Production   Suzan Tireki     159
Heat and Mass Transfer during Baking of Sweet Goods   Weibiao Zhou   Nantawan Therdthai     173
Physical and Thermal Properties of Sweet Goods   Shyam S. Sablani     191
Alternative Baking Technologies   Dilek Kocer   Mukund V. Karwe   Servet Gulum Sumnu     215
Low-Sugar and Low-Fat Sweet Goods   Manuel Gomez     245
Index     275

New interesting textbook: Derechos consuetudinarios de Ingeniería

Nice Cup of Tea and a Sit Down

Author: Nicey Wifey

Put a cup of tea in your hand, and what else can you do but sit down? This wonderful book is a celebration of that most British of life's cornerstones: taking a break, putting your feet up and having a breather.

There is, however, a third element that any perfect sit down requires and it is this: biscuits. As Nicey so rightly points out, a cup of tea without a biscuit is a missed opportunity. So from dunking to the Digestive, the Iced Gem to the Garibaldi, everything you'll ever need to know about biscuits is in this book, and quite a lot more besides.