Bakery Products Science and Technology

Weibiao Zhou, Y. H. Hui, Weibiao Zhou, Y. H. Hui

• Publisher: Wiley-Blackwell
• Year: 2014
• ISBN:
  9781118792070
• Edition: 2
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.

The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking.

Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Part 1
Introduction

1
Introduction to Baking and Bakery Products

Weibiao Zhou¹, N. Therdthai², Y. H. Hui³

¹Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore

²Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

³Science Technology System, West Sacramento, California, USA

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1. Introduction
2. Flours
   1. Wheat flour
   2. Wheat flour chemistry
   3. Rye flour
   4. Rice flour
   5. Barley, corn, sorghum, and other cereal grains
3. Baking ingredients
   1. Water
   2. Yeast
   3. Chemical leavening agents
   4. Ascorbic acid and redox agents
   5. Sugar and sweeteners
   6. Fats and fat replacers
   7. Eggs
   8. Dairy ingredients
   9. Enzymes
   10. Other functional additives
4. Baking science and technology
   1. Mixing, dough making and dough make-up
   2. Fermentation and proofing
   3. Baking
   4. Packaging and shelf-life prediction
   5. Process optimization and control
   6. Sensory attributes
   7. Nutritional attributes
   8. Browning
   9. Functional bakery products
   10. Rheology and bread and other bakery products
5. Bread
   1. Bread manufacture
   2. Quality control
   3. Sourdough
   4. Frozen dough and par-baked bread
   5. Steamed bread
6. Traditional and specialty products
   1. Cakes
   2. Biscuits
   3. Pastries
   4. Pretzels
   5. Bakery products of unconventional flours
   6. Dietetic bakery products
7. Examples of world bakery products
   1. World specialties
   2. Bakery Products in China
   3. Italian bakery products
   4. Mexican bakery products
   5. Bakery products in Turkey
8. References

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Introduction

Bakery products, particularly bread, have a long history of development. Evidence from the most recent archaeological discovery indicates that baking practice may have started as early as 23 000 years ago (i.e. ~21,000 BC) during the Paleolithic Period (Piperno and others 2004). At that time, people discovered wheat and learnt to mix wheat grain meal with water and bake it on stones heated by fire. This gave birth to the first flat bread made by humans. During the period of 2600–3000 BC, yeast was used by ancient Egyptians to make fermented bread. Due to the high cost of milling, whole wheat and whole grain bread was generally consumed. White bread was also available, but limited only to groups of rich people. Since the 1900s, white bread has become common for everyone. Today, bakery products range in complexity from consisting of the simple ingredients of a plain pastry to the numerous components that make up a cake. The evolving of bakery products from the original plain and simple forms to the modern varieties with specific attributes and functionalities using sophisticated manufacturing technologies has been going hand-in-hand with the progress in many related fields of science and technology. For today’s professionals, keeping abreast of the advanced knowledge in bakery products’ science and technology is critical to continuously improve the productivity of current practice, identify the most important areas to direct limited research and development resources, and launch new competitive products into the market, as well as to predict future trends in the industry.

This chapter highlights the topics covered in this book using selected material from each chapter. Table 1.1 serves as a frame of reference for the discipline.

Table 1.1 Baking science and technology: a composite picture^a

Materials of Baking Products Ingredients from wheat Wheat flour milling Other wheat products Ingredients from other grains Rye Rice Barley Sorghum Corn Oat Millet Soy Yeast and chemical leavening Yeast Chemical leavening agents Acids Baking powder Ascorbic acid and redox agents Fats and oils Fat and oil processing Types of fat and oil Butter Margarine Shortening Vegetable oils Fat’s role in bakery products Yeast-raised products Laminated products Cakes Cookies and crackers Dough fat Filling fat Spray oil Coating fat Sweeteners Nutritive sweeteners Sucrose (regular refined sugars) Invert sugar Fondant Brown sugar Molasses Fructose Starch hydrolysates Honey Malt syrup Alternative sweeteners Sugar alcohols High intensity sweeteners Nutritional profiles Browning Functional products Rheology

Dairy products Fresh liquid milk Cream Fermented milk products Evaporated and condensed milk Whey products Cheese Eggs Fruits and nuts Fruits Nuts Chocolate and cocoa Salt, spices, and flavorings Salt Spices Flavoring Water Production of Bread and Yeast-Leavened Bakery Foods Types of yeast products Lean dough products Rich dough products Rolled-in yeast dough products Special dough products Steps in yeast dough production Types of dough-making processes Straight dough method Sponge-and-dough method Chorleywood bread process Sourdoughs Production of soft wheat products Crackers Cookies Commercially made cookies Handmade cookies Dough mixing methods Types and make up methods Cakes Types of cakes Cake formula balancing Methods of mixing Baking Pastries Shelf-life and Packaging of Bakery Products The mechanism of staling Anti-staling additives Packaging technologies Additional Topics Sensory profiles Quality control Computer technology, optimization and automation World specialty products

^aSome of the listings in this table are inspired by Lai and Lin (2006).

Flours

Wheat flour

Wheat is the most versatile cereal due to the capacity of its storage proteins to interact and develop the gluten network, which forms the basic framework of many bakery products. Because there is a deep crease in the kernel, flour is extracted by a sequence of breaking, sieving, and size-reducing processes, known as the milling process. This process makes it possible to contemporaneously separate the bran and germ regions and to break the endosperm cells into a very fine product, suitable for rapid hydration and gluten development. Milling yield and flour refinement are closely related both to the milling conditions and the variety of wheat used. The latter highly influences the technological performance of the flour (measured by several instrument tests) and bread characteristics. As well as refined flours, increasing attention is being given to whole wheat flours that include the bran and germ fractions, which are presently considered to be by-products despite their richness in several bioactive compounds.

Wheat flour chemistry

The biochemistry of the main components of wheat flour (proteins, carbohydrates, and lipids) are presented and discussed with a focus on those properties relevant to the baking industry. As well as considering the composition and structure of each of the major macromolecules in flour, particular attention is paid to the interactions among the various flour components and to their modification in the various phases of baking-related processes. The role of water transfer issues is also considered, along with its modulation by flour components or by added ingredients.

Rye flour

Rye (Secale cereale L.) is a traditional raw material for baking in northern and eastern Europe. The flavor and structure of rye bread are quite different from those ...

Table of contents

• Cover
• Title page
• Copyright page
• Preface to the Second Edition
• Contributors
• Part 1: Introduction
• Part 2: Flours
• Part 3: Baking Ingredients
• Part 4: Baking Science and Technology
• Part 5: Bread
• Part 6: Other Bakery Products
• Part 7: Examples of World Bakery Products
• Index
• End User License Agreement