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Baking Problems Solved Related Titles from Woodhead’S Food Science, Technology and Nutrition List Baking problems solved Related titles from Woodhead’s food science, technology and nutrition list: Advances in cereals processing (ISBN: 1 85573 561 X) This book is a major new review of key technological advances in cereals processing, covering the range of cereals products from bread making, pasta and rice production to breakfast cereals and starch products. This will be essential reading for raw material producers and primary and secondary cereal processors. Cereal biotechnology (ISBN: 1 85573 498 2) Genetic modification is one of the most important and controversial issues facing the food industry, nowhere more so than in cereal production and processing. This major new work explains the techniques involved and their enormous potential for food producers and consumers. Much has been written on this significant issue but until now there has been no single guide for both academia and industry. This book bridges the gap between these groups, giving each a greater awareness of the other’s role. Biscuit, cracker and cookie recipes for the food industry (ISBN: 1 85573 543 1) Getting the basic formula correct is fundamental to product development and quality. This new book provides a comprehensive collection of over 150 standard commercial biscuit recipes. It is designed for the biscuit product developer as an aid in the task of creating and perfecting a biscuit product. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer Services (e-mail: [email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext.30; address: Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: [email protected]). Please confirm which subject areas you are interested in. Baking problems solved Stanley Cauvain and Linda Young Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North and South America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2001, Woodhead Publishing Limited and CRC Press LLC ß 2001, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing Limited ISBN 1 85573 564 4 CRC Press ISBN 0-8493-1221-3 CRC Press order number: WP1221 Cover design by The ColourStudio Project managed by Macfarlane Production Services, Markyate, Hertfordshire ([email protected]) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International, Padstow, Cornwall, England Contents Preface .............................................................. xix 1 Problem solving – a guide . ...................................... 1 1.1 How to problem solve . ...................................... 1 1.2 The record . ................................................ 4 1.3 The analysis . ................................................ 7 1.4 Modelling techniques . ...................................... 9 1.5 The information sources . ............................... 11 1.6 Some key ingredient and process factors affecting product quality ....................................................... 13 1.7 Conclusions . ................................................ 16 1.8 References . ................................................ 16 2 Flours . ....................................................... 18 2.1 What effects will variations in flour protein content have on baked product quality? How is the property measured? . 18 2.2 There are many references to protein and gluten quality in the technical literature. How important are these properties for bread and other baked products? . ........................ 20 2.3 I have seen that there are several different methods to assess flour protein quality. Which one gives the most meaningful results? . ...................................... 21 vi Contents 2.4 We have been using a flour ‘fortified’ with dry gluten for breadmaking. The bread is satisfactory when made on a high- speed mixer but less so when we use a low-speed mixer. What is ‘dry gluten’ and can you explain why we get different results when we change mixers? . ............... 23 2.5 What is the Falling Number of a flour and how is it measured? What values should we specify for our flour miller? . ..................................................... 24 2.6 What is damaged starch in flour? How is it damaged and how is it measured? What is its importance in baking? ..... 25 2.7 We find that we often have to adjust the water level we add to our flours in order to achieve a standard dough consistency. What are the factors that cause the water absorption capacity of flour to vary? . ........................................... 27 2.8 Why is flour particle size important in cakemaking? . ..... 28 2.9 What is heat-treated flour and how can it be used? . ..... 30 2.10 What is chlorinated flour and how is it used? . ..... 32 2.11 We have two supplies of wholemeal (wholewheat) flour: one is described as ‘stoneground’ and the other comes from a roller mill. Why is the bread we obtain from the stoneground flour often smaller in volume? . ............................. 34 2.12 Some wholemeal flour we have had in stock for a while and it has passed its use-by date. Can we still use it? . ..... 35 2.13 What are the active components in self-raising flour? ...... 36 2.14 What are ‘organic’ flours, how do they differ from other flours and what will be the differences to the baked product? 37 3 Fats . ............................................................ 38 3.1 What are the critical properties of fats for making bread, cakes and pastries? . .................................... 38 3.2 Our bread doughs prove satisfactorily but they do not rise in the oven. On some occasions they may even collapse and blisters may form on the dough surface in the corner of the pans. What is the cause of these problems? . ............... 41 3.3 What is the role of fat in the manufacture of puff pastry?.. 43 3.4 What is the optimum level of fat to use in the production of puff pastry? ................................................. 44 3.5 Our puff pastry fails to rise sufficiently even though we believe that we are using the correct level of fat. Are we using the correct type of fat? . ............................. 45 3.6 What is the role of fat in cakemaking? ..................... 46 3.7 We are making ‘all-butter’ cakes but find that after baking they lack volume and have a firm eating character. Why is this and is there any way to improve the cake quality? . ..... 47 Contents vii 3.8 We have been using oil in the production of our sponge cakes but we wish to change to using butter. How can we dothis? ...................................................... 48 3.9 We wish to produce a softer eating sponge cake and have been trying to add fat or oil but cannot get the quality we are seeking. Is the addition of fat to sponge batters possible and what do we need to do to achieve the quality we are seeking? . .......... 49 3.10 We are making a non-dairy cream cake and find that after some days a ‘soggy’ layer forms at the interface of the cake and the cream. We have balanced the water activity of the cake and cream but still see the problem and so believe that this comes from fat migration from the cream. Are we correct? . ................................................ 50 4 Improvers . ....................................................... 52 4.1 What are bread improvers and why are they used? . 52 4.2 What are the functions of ascorbic acid in breadmaking? . 54 4.3 We have heard that soya flour is added in breadmaking to make the bread whiter. Is this true, and if so how does itwork? ...................................................... 56 4.4 We are using a bread improver
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