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Klappentext Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and loaves, the diversity of products is remarkable as is the chemistry behind these processes. This book explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book also looks at experiments and methods and discusses ideas for the future. This is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry or working in the food industry. Zusammenfassung The Science of Bakery Products is an interesting and easy to read book! aimed at anyone with an interest in everyday chemistry. Inhaltsverzeichnis Chapter 1: Introduction; 1.1: History; 1.2: Language and Units; 1.3: Food Law; 1.3.1:Bread and Food Law; 1.3.2: Health and Safety; Chapter 2: Science; 2.1: Basic Science; 2.1.1: Stability; 2.1.2: Water Activity; 2.1.3: The Equilibrium Relative Humidity; 2.1.4: The Dew Point; 2.2: Colligative Properties; 2.2.1: Boiling Points; 2.2.2: Measuring Vacuum; 2.3: pH; 2.4: Polarimetry; 2.5: The Maillard Reaction; 2.5.1: Sulfur-containing Amino Acids; 2.5.2: Products from Proline; 2.5.3: Strecker Aldehydes; 2.6: Densimetry; 2.7: Refractive Index; 2.8: Buffers; 2.9: Analytical Chemistry; 2.9.1: Water Content; 2.9.2: Sugar Analysis; 2.10: Emulsions; 2.11: The Chemistry of Oils and Fats; 2.11: Classifications of Fatty Acids; 2.11.2: The Hydrogenation of Fats and Oils; 2.11.3: Fat Specifications; 2.11.4: Deterioration of Fats; 2.12: Water Migration; 2.12.1: Barrier Methods; 2.12: Matching the Water Activity; 2.13; The Science of Proteins; 2.13.1: History; 2.13.2: Classification of Cereal Proteins; 2.13.3: Glutenins; 2.14: The Science of Starch; 2.14.1: Gelatinization; 2.14.2: Retrogradation; 2.14.3: Starch Molecules; 2.14.4: A Comparison of the Structure of Amylose and Amylopectin; 2.14.5: Modified Starches; 2.15: Nutrition; 2.15.1: Nutritional Needs; 2.15.2: Food Groups; 2.15.3: The Glycemic; Index: 2.15.4:Trace Elements; 2.15.5: Vitamins; 2.15.6: Nutritional Labelling; 2.16: Food Allergy and Intolerance; 2.16.1: Immunoglobulin E (IgE)-mediated Food Allergies; 2.16.2: Cell-mediated Food Allergies; 2.16.3: Food Intolerance; 2.17: The Science of Aerated Products; 2.17.1: Making the Bubbles or Leavening; 2.17.2: Stabilising the Foam; 2.17.3: Fat in Bread; Chapter 3: Raw Materials; 3.1: Grains; 3.1.1: Wheat; 3.1.2: Barley; 3.1.3: Rye; 3.1.4: Maize; 3.1.5: Dried Gluten; 3.1.6: Soy Beans; 3.1.7: Margarine; 3.2: Milling; 3.3: Grades of Flour; 3.3.1; Top Grade; 3.3.2: Baker's Grade; 3.3.3: Baker's Grade; 3.3.4: Euro Baker's Grade; 3.4: Types of Flour; 3.4.1: Chorleywood Bread Flour; 3.4.2: Patent Flours; 3.4.3: Soft Flours; 3.4.4: Wholemeal Flours; 3.4.5: Brown Flour; 3.4.6: Low Moisture Flour; 3.5: Leavening Agents ; 3.5.1: Air; 3.5.2: Water or Steam; 3.5.3 Yeast; 3.5.4: Chemical Leavening; 3.6: Flour Treatments; 3.6.1: Introduction; 3.6.2: Wholemeal Flour; 3.6.3: Bleaching; 3.6.4: Oxidative Improvers; 3.6.5: Reducing Agents; 3.6.6: Cake Flours; 3.6.7: Sources of Enzymes; 3.6.8: Potassium Bromate Health and Legislation; 3.7: Starch Excluding Flour; 3.8: Fats; 3.8.1: Fat-containing Ingredients; 3.8.2: Emulsifiers in Bread; 3.9: Emulsifiers; 3.9.1: Foams; 3.9.2: Lecithin; 3.9.3: Sucrose Esters E473; 3.9.4: Eggs; 3.9.5: Uses of Emulsifiers in Bakery Products; 3.10: Colours; 3.10.1: Technical Requirements of Colours in Bakery Products; 3.10.2: Synthetic Colours; 3.10.3: Natural Colours; 3.11: Falvours; 3.11.1: Natural Flavours; 3.11.2: The Image of Natural Products; 3.11.3: Nature Identical Flavourings; 3.11.4: Synthetic Flavours; 3.11.5: Dosing; 3.11.6: Developments in Flavours; 3.12 Antioxidants; 3.12.1: Synthetic Antioxidants; 3.12.2: Tocopherols; 3.13: Sugars; 3.13.1: Molasses...
