By Stanley P. Cauvain
Describes the function 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 resources for Bakery food manufacture and quality: water control and effects
1997) Flour specification, in The Technology of Cakemaking, 6th edn (ed. J. Bent), Blackie Academic & Professional, London, UK, pp. 5-17. J. & Jones, E. (1989) Applied Sciencefor Food Studies, Longman Scientific & Technical, Harlow, UK. P. (1998) Bread - the product, in Technology of Breadmaking (ed. P. S. Young), Blackie Academic & Professional, London, UK, pp. 1-17. P. (1998) Breadmaking processes, in Technology of Breadmaking (ed. P. S. Young), Blackie Academic & Professional, London, UK, pp.
The water absorption capacity of dried gluten is greater than that of wheat flour, weight for weight, and usually it is necessary to increase the addition of water in a dough to which dried gluten has been added by approximately one and a half times the weight of added dry gluten. Where the flour used in breadmaking already contains dried gluten before it arrives in the bakery, the water absorption capacity of the blend can be determined by any of the normal methods described above. It is important that the dried gluten is rehydrated during dough mixing so that it can confer functionality to the dough.
The reduction in surface tension which occurs with the many substances that might be classed as surfactants plays an important role in the uptake and mobility of water in many different natural processes. GELS AND EMULSIONS When a colloid sets to a semi-solid with no visible liquid present the product is often referred to as a gel. A simple explanation is that the solid particles of the colloid join together to form a three-dimensional network that traps water in the spaces of the net, much as water is held in a sponge.
Bakery food manufacture and quality: water control and effects by Stanley P. Cauvain