By Stanley P. Cauvain
Describes the function and keep an eye on of water within the formation of cake batters, bread, pastry, and biscuit doughs; of their next processing; and within the baked product. DLC: Baked items.
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Extra info for Bakery food manufacture and quality: water control and effects
1 8 4 3 . P. A. (1996) Sponge cake technology. CCFRA Review No. 2, CCFRA, Chipping Campden, UK. B. (1998) Protein hydration and glass transitions, in Theproperties ofwater in foods ZSOPOW 6 (ed. S. Reid), Blackie Academic & Professional, London, UK, pp. 57-100. Hegarty, V. (1995) Nutrition, Food and the Environment, Eagan Press, St Paul, USA. , McAughtrie, J. & Cunningham, K. (1997) Sugars, in The Technology of Cakemaking, 6th edn (ed. J. Bent), Blackie Academic & Professional, London, UK, pp. 84-99.
Wiley Interscience, New York, USA. E. (1998) Principles of dough formation, in Technology of Breadmaking (ed. P. S. Young), Blackie Academic & Professional, London, UK, pp. 262-95. A. (1991) Flour Confectionery Manufacture. Blackie Academic & Professional, London, UK. Thacker, D. (1997) Chemical aeration, in The Technology of Cakemaking, 6th edn (ed. J. Bent), Blackie Academic & Professional, London, UK, pp. 100-6. Williams, A. & Pullen, G. (1998) Functional ingredients, in Technology ofBreadmaking (ed.
A t this stage there will be some dry and some wetter patches but we have not yet formed a dough. The loose mixture (known as the ‘flock’ stage) now requires the input of energy through the process of kneading. The dough mass requires progressive working backwards and forwards on the table top, folding in any dry or wet patches until a smooth and homogeneous mass has been formed. This may take 15 or 20 minutes by hand, but is considerably quicker with a machine. By the end of the process a dough will have been formed, but it will still be necessary to modify its rheological character in order to optimise its gas-retaining properties.
Bakery food manufacture and quality: water control and effects by Stanley P. Cauvain