Food Engineering Aspects of Baking Sweet GoodsAuthor :
Paperback
Published : Monday 21 October 2019
Description
Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It presents the science of soft wheat products, including the quality of soft wheat, functions of ingredients in the baking of sweet goods, and chemical reactions during processing. The book also discusses cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines nutritional attributed to fat and sugar consumption and presents strategies to employ when substituting for these tasty ingredients in baked products.
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