Stanley P. Cauvain's Bakery food manufacture and quality: water control and PDF

By Stanley P. Cauvain

ISBN-10: 0632053275

ISBN-13: 9780632053278

Describes the position and keep an eye on of water within the formation of cake batters, bread, pastry, and biscuit doughs; of their next processing; and within the baked product. DLC: Baked items.

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Extra info for Bakery food manufacture and quality: water control and effects

Example text

Largely because of the empirical nature of the assessment of the water absorption capacity of a given flour, there have been attempts to develop mathematical models to predict water absorption from flour properties such as those described above. The most common models (Farrand, 1969; Dodds, 1971) have linked flour moisture, protein content and damaged starch. Cauvain et al. e. high cereal alpha-amylase levels). Given the very high water-absorbing capacity of flour pentosans, we could expect a term for this flour property to occur in correlations, but the relatively small variations in levels seen in pentosan quantity for different flours probably have too small an overall effect and are masked by the variability inherent in the measurement of flour water absorption.

This measurement is of particular concern in cakemaking (see Chapter 3). THE FORMATION OF BREAD DOUGHS The proteins present in wheat comprise the albumins, globulins, glutelins (glutenins) and the prolamines (gliadins). Glutenins and gliadins are commonly referred 26 Bakery Food Manufacture and Quality to as the gluten storage proteins because they combine with water to form the gluten protein network that is critical for the retention of air and carbon dioxide gas in the dough during breadmaking.

Starch granules are also embedded in the flour particles and during mixing they may become detached. This effect is seen when handwashing gluten from flour in an excess of water and a milky-white liquid comes out from the dough matrix. This liquid comprises mainly starch granules suspended in water. In normal doughmaking, the water content is not in excess of the flour weight and the process is carried out in some form of container so that any starch granules lost from the softened flour particles will soon be swept up again as mixing continues.

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Bakery food manufacture and quality: water control and effects by Stanley P. Cauvain

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