Evaluation of wheat flour baking quality for confectionery...
Mehri HadiNezhad
In this "applied" book, firstly, a concise review in cake and cookie technology is introduced. After that, each practical chapter covers the new and rapid methods (dynamic imaging, rheological and chemical) to assess baking quality of cake or cookie products using different wheat flour. These techniques could be applied as a tool to investigate the effect of other baking parameters (flour components, formulation, raising agent, baking environment, mixing condition, etc.) on cake and cookie quality. Finally there is a general discussion of the merits of using the major measurement techniques considered in the book; product imaging during baking, protein compositional determination and rheological measurement of cake batter and cookie...
ISBN: 978-3-8433-9292-1
Издательство:
Книга по требованию
Дата выхода: июль 2011