Bakery Products Science and Technology
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BAKERY PRODUCTS SCIENCE AND TECHNOLOGY SECOND EDITION AND TECHNOLOGY PRODUCTS SCIENCE BAKERY SECOND EDITION BAKERY PRODUCTS Editor: Weibiao Zhou Administrative Editor: Y. H. Hui Associate Editors: I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai SCIENCE AND 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 TECHNOLOGY 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. SECOND EDITION 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, fl our and other ingredients, to mixing, proofi ng and baking. Editor: Weibiao Zhou Blending the technical aspects of baking with the latest scientifi c research, Bakery Products Science and Technology, Second Administrative Editor: Y. H. Hui Edition has all the fi nest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. Associate Editors: I. De Leyn, M. A. Pagani, THE EDITORS C. M. Rosell, J. D. Selman, N. Therdthai Dr Weibiao Zhou (Editor) Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering. Rosell, Therdthai Rosell, Selman, Pagani, De Leyn, Associate Editors: Hui Administrative Editor: Zhou Editor: Dr Y. H. Hui (Administrative Editor) Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws. ALSO AVAILABLE Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition Stan Cauvain and Linda Young ISBN: 978-1-4051-7613-2 Gluten-Free Food Science and Technology Edited by Eimear Gallagher ISBN: 978-1-4051-5915-9 www.wiley.com/go/food ISBN 978-1-119-96715-6 9 781119 967156 Zhou_Handbook_9781119967156_hb.indd 1 12/05/2014 10:07 Bakery Products Science and Technology Bakery Products Science and Technology Second Edition Editor Weibiao Zhou Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore Administrative Editor Y. H. Hui Science Technology System, West Sacramento, California, USA Associate Editors I. De Leyn Faculty of Bioscience Engineering, Department of Applied Biosciences, Ghent University, Ghent, Belgium M. A. Pagani Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy C. M. Rosell Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Paterna, Spain J. D. Selman Fossatello Group, Carnforth, Lancashire, UK N. Therdthai Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand This edition first published 2014 © 2014 by John Wiley & Sons, Ltd Registered Office John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial Offices 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Bakery products science and technology / [compiled by] Dr Weibiao Zhou and Y H Hui. – Second edition. pages cm Includes bibliographical references and index. ISBN 978-1-119-96715-6 (cloth) 1. Baking. 2. Baked products. I. Zhou, Weibiao. II. Hui, Y. H. (Yiu H.) TX763.B325 2014 641.81′5–dc23 2013048365 A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Cover image: Fresh Bread © iStock/ Chelnok Cover design by Andy Meaden Set in 10/12pt Times Ten by SPi Publisher Services, Pondicherry, India 1 2014 Contents Preface to the Second Edition vii 10. Ascorbic Acid and Redox Agents Contributors ix in Bakery Systems 183 Sarabjit S. Sahi Part 1: Introduction 1 11. Sugar and Sweeteners 199 Manuela Mariotti and Mara Lucisano 1. Introduction to Baking and Bakery 12. Lipids: Properties and Functionality 223 Products 3 Alejandro Marangoni, Avi Goldstein, Weibiao Zhou, N. Therdthai, and Koushik Seetharaman and Y. H. Hui 13. Eggs 243 Vassilios Kiosseoglou and Adamantini Part 2: Flours 17 Paraskevopoulou 14. Dairy Ingredients 259 2. Wheat Milling and Flour Bonastre Oliete Mayorga and Manuel Gómez Quality Evaluation 19 15. Enzymes 275 M. A. Pagani, Alessandra Marti, U. J. S. Prasada Rao and M. S. Hemalatha and Gabriella Bottega 16. Other Functional Additives 295 3. Wheat Flour: Chemistry and Biochemistry 55 I. De Leyn Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone Part 4: Baking Science and Technology 307 4. Rye 75 Kaisa Poutanen, Kati Katina, 17. Mixing, Dough Making, and Dough and Raija-Liisa Heiniö Make-up 309 5. Rice 89 Noël Haegens C. M. Rosell and Manuel Gómez 18. Fermentation 325 6. Barley, Maize, Sorghum, Millet, N. Therdthai and Other Cereal Grains 107 19. Baking 335 Concha Collar Tiphaine Lucas 20. Packaging and Shelf-life Prediction Part 3: Baking Ingredients 127 of Bakery Products 355 Virginia Giannou, Dimitra Lebesi, 7. Water 129 and Constantina Tzia Peter Chung Chieh 21. Process Optimization and Control 373 8. Yeast 153 Gary Tucker Francisca Rández-Gil, Lidia Ballester-Tomás, 22. Sensory Attributes of Bakery Products 391 and José Antonio Prieto Raija-Liisa Heiniö 9. Other Leavening Agents 175 23. Nutritional Attributes of Bakery Products 409 I. De Leyn Hyunsook Kim and Wallace H. Yokoyama vi CONTENTS 24. Browning in Bakery Products: 34. Pastries 603 An Engineering Perspective 417 Noël Haegens Emmanuel Purlis 35. Pretzel Production and Quality 25. Functional Bakery Products: Control 611 An Overview and Future Perspectives 431 Koushik Seetharaman Daniel Pinto, Inês Castro, Antonio 36. Bakery Products of Unconventional Vicente, Ana Isabel Bourbon, Flours 619 and Miguel Ângelo Cerqueira Perla Osorio-Diaz, Rubi G. Utrilla-Coello, 26. Rheology of Bread and Other Pamela C. Flores-Silva, and Bakery Products 453 Luis A. Bello-Perez Nyuk Ling Chin and Peter J. Martin 37. Dietetic Bakery Products 639 Selena Chan Part 5: Bread 473 27. Manufacture 475 Part 7: Examples of World Bakery Products 657 N. Therdthai and Weibiao Zhou 38. Specialities from All Over 28. Quality Control 489 the World 659 Sarabjit S. Sahi, Kim Little, and Noël Haegens Victoria Kristina Ananingsih 29. Sourdough 511 39. Bakery Products of China 673 Lu Zhang and Xiao Dong Chen Shao Quan Liu 30. Frozen Dough and Par-baked Products 523 40. Italian Bakery Products 685 M. A. Pagani, Mara Lucisano, Stanley P. Cauvain and Manuela Mariotti 31. Steamed Bread 539 41. Mexican Bakery Products 723 Sidi Huang Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez Part 6: Other Bakery Products 563 42. Bakery Products of Turkey 735 32. Cake Manufacture 565 Gözde İnan and Seyhun Yurdugül Frank D. Conforti 33. Biscuits 585 Index 745 N. N. Misra and Brijesh K. Tiwari Preface to the Second Edition Bakery products, especially bread, have a long 3. Major baking ingredients such as water, yeast history and they form an important part of the and other leavening agents, ascorbic acid and diets of humans around the globe. Bakery prod- other redox agents, sugar and sweeteners, ucts are not only popular in traditional mar- lipids, egg, dairy ingredients, enzymes, and kets such as Europe, but they are also gaining other functional additives; popularity in emerging markets.