Admin مدير المنتدى
عدد المساهمات : 19001 التقييم : 35505 تاريخ التسجيل : 01/07/2009 الدولة : مصر العمل : مدير منتدى هندسة الإنتاج والتصميم الميكانيكى
| موضوع: كتاب Bakery Products Science and Technology الإثنين 05 يوليو 2021, 8:57 pm | |
|
أخوانى فى الله أحضرت لكم كتاب Bakery Products Science and Technology Editor Y. H. Hui Associate Editors Harold Corke Ingrid De Leyn Wai-Kit Nip Nanna Cross
و المحتوى كما يلي :
Contents Contributors, vii Preface. xi H.-M.Lai and T-C. Lin 1. Bakery Products: Science and Technology, 3 Part I. Flours 2. Wheat Flour Classification, 69 3. Wheat Flour of the Third Millennium, 87 4. Gluten, 97 5 . Rye 109 0.M. Lukow L. De Bry K. Khan and G. Nygard K.-H. Liukkonen, R.-L. Heinio, M. Snlmenkallio-Marttila, K. Autio, K. Katirza, and K. Poutanerz C. M. Rose11and M. Gdmez 6. Rice 123 Part 11. Major Baking Ingredients 7. Sweeteners, 137 8. Eggs, 161 9. Yeast, 173 K-K. Nip J? Kiosseoglou and A. Paraskevopoulou I? Gklinas 10. Fat Replacers, 193 J? Oreopoulou 11. Water, 21 1 C. Chieh 12. Functional Additives, 233 I. De Leyn Part 111. Principles of Baking 13. Mixing, Dough Making, and Dough Makeup, 245 N. Haegens Vvi Contents 14. Fermentation, 261 C.-H. Yang 15. Baking, 273 M.-H. Chang 16. Sensory Attributes of Bakery Products, 285 R.-L. Heinio Part IV. Bread 17. Manufacture, 301 W Zhou and N. Therdthai 18. Quality Control, 319 S. S. Sahi and K. Little 19. Enzymes in Breadmaking, 337 H. Goesaert, K. Gebruers, C. M. Courtin, K. Brijs, andJ A. Delcour 20. Sourdough, 365 A. Diowhz and WAmbroziak 21. Frozen Dough, 38 1 I? D. Ribotta, A. E. Ledn, andM. C. AEdn Part V. Special Products Cake Manufacture, 393 F D. Conforti Cracker Manufacture, 411 7: Yoneyaand W-K.Nip Nonenzymatic Browning for Cookies, Crackers, and Biscuits, M. Villamiel Specialities from All Over the World, N. Haegens Dietetic Bakery Products, 455 S. Chan Gluten-Free Cereal-Based Products, 47 1 E. K. Arendt and M. M. Moore Muffins and Bagels, 497 N. Cross Pretzel Production and Quality Control, K. Seetharaman Italian Bakery, 527 M. A. Pagani, M. Lucisano, and M. Mariotti Index A Acetic acid, 367, 369, 372-374, 376 Acidophilic organism, 223 Acidulants, 422 Acid(s), 223, 505 acid dissociation constant Ka, 223 conjugate acid, 224 diprotic acid, 223 polyprotic acid, 223 strong acids, 223 triprotic acid, 223, 228 Acrylamide, 437 Aftertaste, 506, 513 Alcohol sponge, 267 Alcohol, 267 Alkali, 523-524 Allergen, 504, 515 Alpha-amylase, 423 Amaranth, 478-479 Amorphous water, 217 Amphiphilic substance, 214-225 Amylase, 129, 337,339, 344-348, 356 alpha-amylase, 344-347 amyloglucosidase, 345-346 anti-staling, 346-348 beta-amylase, 345-347 classification, 344-345 flour standardization, 346 functionality in breadmaking, 345-348 inhibitors, 345 maltogenic amylase, 345, 347 mode of action, 345,347 overdosing, 346 thermal stability, 346-348 Amylograph, 126 Amylolytic enzymes (diastase), 423 Amylopectin, 125, 130 Amylose, 125-127, 130 Antioxidant activity, 437 Apple sponge, 267 Aqueous solutions, 221 boiling point, 221 buffer solutions, 223 concentration, 222 equilibrium molar concentration, 223 freezing point, 22 1 ice formation, 222 of electrolytes, 222 osmotic pressure, 222 pH, 223 vapor pressure, 22 1 cross-links, 341-342, 351, 353 ferulic acid, 341, 353, 355 functionality in breadmaking, 34 1-342, 348-349 hydrolysis, 348-350 oxidative gelation, 341-342, 351, 353, 355 physicochemical properties, 341-342 solubilized AX, 341,349 structure model, 341 water-extractable AXs (HMWILMW), 341-342, water-unextractable AXs, 341-342, 349-350, 356 Arabinoxylans (AXs), 341-342,348-349,353 349-350 Asparagine, 437 B Babka, 452 Backslopping, 372 Bagel, 510-512 New York style, 5 10 troubleshooting, 514 561562 Index Bakery products bioprocessing, 291 bread, 288 breakfast cereals, 289 cell structure, 530 chemical agents, 293 crispness, See Friability crust, 539, 541, 543 factors affecting, 289 friability, 528, 531, 545, 547 functional ingredients, 295 native grain and kur, 287 other cereal products, 289 porosity, 532, 546-548 quality, 529, 545 sensory attributes, 287 shelflife, 534-535, 537,539,541, 543, 553, 556 softness, 528,535-536,539 storage, 293 Baker's percent, 502-503,512, 515 Baking, 214, 404, 508, 514 alternative sweeteners, 32 high intensity sweeteners, 33 sugar alcohols, 32 chemical leavening, 15 acids, 16 baking powder, 18 chocolate, 37 cocoa, 37 daiIy products, 33 cheese, 36 condensed milk, 35 cream, 33 dried milk products, 35 evaporated milk, 35 fermented milk, 33 fresh liquid milk, 33 whey, 35 eggs, 36, 167 fats and oils, 18 butter, 22 margarine, 23 processing, 2 1 shortening, 23 vegetable oil, 24 flavorings, 40 fruits, 37 nuts, 37 nutritive sweeteners, 29 brown sugar, 30 Fondant, 30 Fructose, 31 honey, 31 invert sugar, 30 molasses, 30 starch hydrolysates, 31 sucrose, 304 other grains, 8 barley, 11 corn, 10 oat, 10 Rice, 11 Rye, 8 soy, 12 powder, 130, 398, See Chemical leavening SAS, double acting, 398 single acting, 398 salt, 40 soda, 398 spices, 40 stages, 273 wheat, 4, 5 yeast, 14 Barm brack, 451 Bases, 223 base dissociation constant Kb, 223 conjugate base, 224 strong bases, 223 weak bases, 223 depositing of, 407 doneness of, 404 Beta-amylase, 423 Biological leavening, See Fermentation process Biopreservation, 375 Biscuits, 484 gluten-free, 484 high fat powder, 484 short dough, 484 Boiled sponge, 266 Boiling, 513 Boterkoeken, 445 Boterpistolets, 445 Bread, 128-130,299-303,306-307,310-311,313 Batter, 407 crust color, 346, 348-349, 352 crumb grain, 240, 242 flavor, 339,346,348 gourmet, 301 hearth loaves, 234-235 leavened, 301 quality, 311, 337-338, 342-344,346, 350, 353, 356 quick bread, 301-302 retrogradation, 236, 239-240, 242 staling, 339-340,342-343, 346-350 antistaling amylase, 346-348 crystallinity, 347 endoxylanase, 349 lipase, 350Index 563 maltodextrins, 347 staling model, 339, 340, 347 starch structure, 347 crisp breads, 528,544 Grissini, 528, 532, 539, 543-544 substitutes, 528 unleavened, 301 volume, 236,238-239,242,342-343,346,349-352, whole-meal, 301-302 yeast bread, 301-302 baking, 301-302,306-314 baking chamber, 308 batch oven, 307 burner, 307, 308 continuous oven, 307 energy efficiency, 308 forced convection oven, 309 heat transfer mode, 308-309 heating system, 308 impingement oven, 309 microwave oven, 309 power, 307,309 safety, 308 air blast cooler, 310 vacuum cooler, 310 dough makeup, 303,311,313 dividing, 302-303, 313-314 energy input, 302-303, 313 mixing, 303,305-307,312-314 molding, 303,305, 313 over-mixing, 303 panning, 303 sheeting, 305 sponge-and-dough process, 302-303 straight-dough process, 302-303 weighing, 303 flavor, 301,306-307,309 hydrocolloids, 306 lactic acid bacteria, 306 yeast, 301-303, 306-307 packaging, 302,310,314 antistaling agent, 311 emulsifier, 302,311 modified atmosphere (MAP), 310-3 1 1 oxygen scavenger, 3 1 1 proofing, 302,305-307,310,312-314 relative humidity, 307, 310 temperature, 303,306-310, 313-314 354,356 Breadmaking, 301-302,305,307,313-314 cooling, 302-303,310,313-314 fermentation, 301, 303, 306-307, 312, 314 Breakage, 523-524 Brittle, See Breakage Browning, 425,433, 436-437 Buckwheat knr, 129-130 Buffer solutions, 223 Bulk fermentation, 320 Bulking agent Lacitol &actyTMin Holland), 152 C Cake(s), 130-131, 402 egg as functional ingredient, 167 foam style, 400, 402 high altitude adjustments, 404 shortening style, 393 testing for doneness, 404 trouble shooting, 405 Caramelization, 275, 397, 433, 436, 515 Carbohydrate-based fat replacers, 195-196 Carbohydrates, 2 15 Carbon dioxide, 262 Celiac disease, 104, 106, 128, 131, 372, 471-474 clinical symptoms, 473 diagnostic procedures, 471 dietary treatment, 473 disease mechanism, 472 epidemiology, 471 iceberg model, 472 possible causes, 473 Cell structure formation, 278 Cellulase, 356 Cereal-based products, 433-434, 436-437, 439 Chapati (Chapatti), 129, 450 Chemical and physical leavening, 528,546-549,553 Chemical potential, 229 Chorleywood bread process, 32 1 e n e r u input, 321 partial vacuum, 321 positive pressure, 32 1 pressure vacuum, 322 processing time, 322 Choereg, 444 Ciabatta, 45 1 Clarified butter, 403 Codex Alimentarious, 474, 499, 501 Color, 436-437 Conjugate acid and base, 224 Cookie, 131 Cooling, 508 Cracker production, 411 changes in dough, 424 after baking (cooling), 425 before baking, 425 during baking, 425 packaging and storage, 425 coagulationigelation of, 167564 Cracker production (continued) general description, 412 ingredients, 414 basic ingredients, 414 roles, 42 1 quality control, 426 sanitary requirements, 429-432 trouble shooting, 426, 429 Cream crackers, 425 production, 412 Cream of tartar, 400 Creaming method, 398, 401 Critical pressure, 217 Critical temperature, 217 Cross-linked rice k u r , 130 Crumb softener, 423 Crumb structure, 344, 346, 349-351,354 color,326, 329 damage, 323,327-328 firmnesshrming, 339,341-342,346-347,349-350, holes, 328 open, 327 structure, 327-328 blisters, 324 color, 326 356 Crust Cyclodextrin glycosyl transferase (CGTase), 129 D Depositing, 508 muffins, 508 Dextrinizing enzyme, 423 Diabetes baked products suitable for, 461 banana bread, 463 DietaIy fiber, 375 Differential scanning calorimeter (DSC), 127 Dipole moment, 2 16 Dough conditioner, 424 sodium bisulfite, 242 sodium metabisulfite, 424 frozen, 381 Dough, 248,261 conditioners, 525 cutting, 326 damage, 323 degassing, 255 development time, 52 1 development, 327 dividing, 323 extensibility, 239 fat, 326 final molder, 323 Index first molding, 323 gas production, 324 gas retention, 234, 239-240, 324 handlingiprocessibility, 338, 343, 348, 350-352, 356 intermediate proof, 322-323, 327, machinability, 233,238,240 makeup, 257 mixing, 521,523 no time dough, 249 processing, 320 relative humidity, 323 rheological properties, 340, 342, 346, 348-349, 352, stability, 343, 349-350, 353-354, 356 stickiness, 238, 239, 349, 351, 353, 355 strength, 340, 350-351, 353-355 temperature control, 253 temperature, 322, 325, 327, 523 texturizing, 256 Doughnuts, 131 Dried sourdough 368 D-tagatose, 151 354 E Egg, 161,215,400,424 composition of, 162 function in a batter, 400 functionality of, 165 functionality in baking, 167 protein, 482-484 cross-linking, 483 separated method, 403 white, 398 coagulationigelation of, 167 composition and structure of, 163 foaming properties of, 166 formation of foam, 400 functional properties of, 165 handling of the foam, 398 coagulationigelation of, 167 composition and structure of, 164 emulsifying properties of, 165 functional properties of, 165 yolk, 130, 400 Electrolytes, 222 Emulsifiers, 215, 225, 239-240,344,350, 355, 423 as fat replacers, 196, 200 calcium stearoyl lactylate, 423 calcium stearoylL2-lactylate,241 cephalins, 226 crumb softener, 239, 241 diacetyl tartaric acid ester, 241 diglycerides, 423 dough conditioner, 239, 241Index 565 glyceryl monostearate, 241 lecithin(s), 226, 240 monoglyceride(s), 239-240, 423 sodium stearoyl lactylate, 423 surfactant, 240 classification, 348-349 endoxylanase inhibitors, 350 functionality in breadmaking, 348-350, overdosing, 349 substrate selectivity, 350 Enzymes, 236,337-356, 485 alpha-amylase, 236 amylase, 337, 339, 344-348,356 amylopectin retrogradation, 485 antistaling, 485 bacterial amylase, 237 beta-amylase, 237 cereal amylase, 333 endoxylanase, 238,337,348-350,354-356 functions, 485 fungal amylase, 237, 328, 333 glucose (hexose) oxidase, 337,351,354-355, improvers, 270 inhibitors, 345 Endoxylanase, 337,348-350, 354-356 amylase inhibitors, 345 endoxylanase inhibitors, 350 protease inhibitors, 348 lipase, 337,350-351,353,355-356 lipoxidase, 238, lipoxygenase, 337, 343, 350-353 malt, 237 maltogenic amylase, 333 oxidoreductase, 337,351-354, 356 protease, 238, 346, 348 pullulanase, 237-238 SKB, 237 transglutaminase, 354-355 Equilibrium molar concentration, 223 Exopolysaccharides 374 Extrusion, 433-434, 436-437, 523 pressure, 523-524 process, 523 F FAOAWHO, 499 Farinograph, 521, 524 FAST index, 437 Fat analogs, 195,200 barriers, 195 based fat replacers, 195-196,200 extenders, 195, 200 functionality in bakery products, 201 low calorie, 196, 200 mimetics, 195, 199 modified bakeIy foods, 202 physical properties, 203 sensory properties, 206 textural properties, 204 replacement in bakery foods, 201 replacers, 193 substitutes, 194-195, 200 carbohydrate based, 195-196 Fat replacers, 193,498-499,504-505,515 cellulose, 196, 198 fibers, 196, 198 gums, 196, 198 inulin, 196, 199 maltodextrins and dextrins, 196-197 pectin, 196, 199 polydextrose, 196- 197 starch and modified starches, 195-196 classification, 195 fat based, 196,200 emulsifiers, 196, 200 fat (lipid) analogsisubstitutes, 196, 200 low calorie fats, 196, 200 microparticulated protein, 196, 199 modified protein, concentrates, 196, 199 protein based, 196, 199 safety, 207 Fat substitutes, 395 carbohydrate-based, 395 fat-derived, 395 Salatrim, 395 protein-based, 395 Fat, 266, 421 cakes, 25 cookies and crackers, 26 coating fat, 28 dough fat, 27 filling fat, 27 spray oil, 28 laminated products, 24 yeast products, 24 Fatty acids (FAs), 343,350-351 polyunsaturated FAs, 343,350-351, 353 FDA, 499,515 Fermentation, 176,225,261 (Seealso Yeast) definition, 176 mother dough, See Sour dough sourdough, 528-530,532-533,536-54 1,543, 547-555 sponge-and-dough, 530,532,535, 541, 543 starters, 537, 551 straight-dough, 535-536 Final proof, 270 Flavor, 365, 367, 370, 373566 Index Flavoring, 424 Flour microkra, 371 Flour, 268,395,502-503,531 all-purpose, 396 graham crackers, 411 cake, 396 effect of bleaching on, 396 milling of, 396 barley, 533 chestnut, 533, 547, 556 common wheat, 531-533,535 durum wheat, 532-534,540-541,543,545 italian standard, 533-534 rheological properties, 534, 549 rye, 532-534,537,539,551 self-rising, 396 angel food, 402 chiffon, 403 Genoese, 403 sponge, 403 Flow chart, breadmaking, 444 Fluorescence, 437 Focaccia, 451 Food Allergen Labeling and Consumer Protection Act of Food allergy, 456-457 Foam style cakes, 400, 402 2004,501 eggs, 459 peanuts, 456 sulfites, 456 egg free chocolate cake, 460 Food and Agriculture Organization of the United Nations World Health Organization (FAOMHO), 499 Food and Drug Administration (FDA), 499 Food fermentation, 174-175 Food intolerance, 456-457 celiac disease, 456 gluten intolerance, 456 gluten free bread, 458 lactose intolerance, 457 dairy freeitofu baked cheesecake, 459 Food labeling, 499, 501 Food safety, 87-88,94, 96 additive, 87-88, 92-93, 96, 233 contaminant, 87-88,94 mycotoxin, 87-88, 89, 94 pesticide, 87-89, 94 Food Standards Agency of the United Kingdom, 501, Food Standards Australia, New Zealand, 501, 515 Formula, 505, 510, 515 Formulation, 87,92 5 15 adulteration, 88, 92-93, 95 aids, 92 blend, 89, 92, 93 e-number, 92-93, 96 improver, 88, 90, 96 Frozen dough, 381 additives, 386 gas retention properties, 383 yeast, 382 Fructose, 433-434,437-438 Fruit sponge, 267 Functional foods, 498-499, 5 15 Furosine, 435-436 2-Furoyl-methylLGABA,435-436 G GABA (gamma-aminobutyric acid), 435-436 Gas cells, 342-343, 349-350, gas retention properties, 342-343 stability, 343, 350 Gauffres liegeois, 445 Gelatinization, 515 Genetically modified (GM), 502 Genetics of gluten proteins, 99 Glassy water, 2 17 (SeeAmorphous water) Glucose, 433-434,437-438 oxidase, 129, 337, 351, 354-355 Glutathione, 234-235, 348, 351, 354 Gluten allergies, 103 Gluten from genetically modified organisms (GMO), Gluten proteins, 234, 339-342, 348,350,353-354 cross-links, 340-341, 351, 353-354 disulphide bond, 234-236, 340-341, 351,353 extensibility, 236 extractability, 340 gliadins, 339-340, 350, 354 glutenins, 339-340, 350 polymers, 340, 351, 355 subunits (HMWILMW), 340,351,354 hydration capacity, 236, 239 interactions, 341, 347, 350 network, 340,342-343,348,350,353,355 devitalized (nonviscoelastic) gluten, 100 functional properties, 101 104 Gluten, 97, 396, 474 film formation, 101 gluten index, 101 lipid binding, 102 thermosetting, 101-102 water-holding capacity (WHC), 102 gliadin, 396,474, 476 glutenin, 396, 474 quality, 99, 101 replacers, 128 rheological properties, 99, 101 viscoelastic properties, 97-99, 101-1 02Index 567 vital wheat gluten (VWG), 97, 100, 102-103, 235-236,512,514 Gluten-free, 128-129, 131,474, 484-485, 501 biscuits, 484 bread, 372, 375,458, 478, 484, 488 enzymes, 485-486 hydrocolloids (gums), 479 hydroxypropyl methylcellulose,48 1 konjac, 480 xanthan, 480 lactic acid bacteria, 487 pastaipizza, 484 protein sources, 481 egg proteins, 482-484 dairy proteins, 481 soybeans, 482 surimi, 482 pseudocereals, 477-479 amaranth, 478-479, buckwheat, 477-478, 484, quinoa, 478-479 sourdough, 487 starch-based ingredients, 475 corn, 477 potato starch, 477 rice, 476 sorghum, 479 wheat starch, 475 Glycemic index, 374,525 GMP, 502 Good Manufacturing practice (GMP),502 Grading of wheat, 73-82 Canada, 75-82 standards, 73 United States, 73-75 Grains, 267 GRAS (generally recognized as safe), 102 Gum, 480 konjac, 480 xanthan, 480 H Hard water, 224 permanent hard waters, 224 temporary hard waters, 224 treatment, 224 ion exchange, 225 lime, 224 osmosis, 225 Health, 501 Canada, 501 claims, 501 high fiber Healthier bakery products, 455, 460 bueberry muffin, 461 low-fat bueberry muffin, 461 cocolate chip biscuit, 468 dairy freeitofu baked cheesecake, 459 diabetic banana bread, 463 chocolate chip biscuit, 468 low sugar Heat transfer, 274, 405 conduction, 275,405 convection, 274,405 radiation, 274 Henderson-Hesselbach Equation, 224 High altitude adjustments, 404 High intensity sweeteners, 148 solution properties, 481 acesulfame Potassium (Acesulfanie-KTM, alitame, 151 aspartame (NutrasweetTM, EqualTM),149-150 cyclamate, 151 neotame, 150 saccharin (Sweet ‘N LowTM,Sugar TwinTM), 148- 149 sucralose (SpendaTM),150 applications to bakery products, 145 composition, 145 creamed honey, 145 crystallized honey, 145 Pfund scale, 145 plasticized honey, 146 spun honey, 145 Hop sponge, 267 Hot Tins tins, 328 Human stages of development, 467 Humidity, 220 acesulfamTM),150 Honey, 145 absolute humidity, 220 dew point, 220 relative humidity, 220 Hydrated proton, 222 Hydrocolloids, 128-129, 242 agar, 128 carboxymethylcellulose (CMC), 128,242 carrageenan, 128, guar gum, 128-129,242 hydroxypropylr~ietliylcellulose(HPMC), 128- 129 locus bean gum, 128-129 xanthan gum, 128- 129 bonding, 217 peroxide, 351, 353-356 Hydrolysis, 262 Hydrophilic effect, 214, 225 Hydrophobic effect, 214, 225 Hydroxymethylfurfural,436-437 Hydrogen568 Index I Ice, 217, 220 crystallization, 220 formation and supercooling, 220 freeze drying, 218 freezing point, 220 from solution, 222 homogeneous nucleation, 220 melting points, 22 1 nucleation, 220 structure of, 2 18 supercooling, 220 vapor pressure, 218,220 Immunoreactivity, 375 Infrared spectroscopy, 2 16 Intermediate proof, 270 Intermolecular interaction, 2 17 Ion exchange, 225 Isomerization, 437,439 Italian baked products, 528, 543, See also Italian bread and Italian sweet products, baking conditions, 532, 539-541, 543, 552 classification, 528-529, 545-547 PDO (Protected Designation of Origin), PGI (Protected Geographical Indication), physical characteristics, 530, 532, 536, 548 production sector, 529,530, 543, 545 Ciabatta, 532, 535, 542 Coppia ferrarese, 532, 540-542 Michetta, 532, 540, 542-543 Pane Carasau, 532,539,543-544 Pane casereccio di Genzano, 532, 541-542 Pane di Altamura, 532, 534,537,540-542 Pane di segale, 532 Pane toscano, 532, 540-542 Pasta dura, 532, 542 Italian sweet products, 543 Amaretti, 547-5 48,556-5 57 Canestrelli, 548-5 49 Cannoli, 547,549-550 Castagnaccio, 547-5 50, 556 Colomba, 529,547-548,550-555 KruniiiY,547-5 50 Merendine, 529, 5 53 Ofelle,547-5 50 Pandoro, 529,547-554 Panettone, 529,547-554 Panforte, 547-548, 556 Pardulas, 547, 549-550 Pasta dimandorle, 547, 556-557 Pastiera, 547,549-550 540-542 540-541,554 Italian bread, 529 K Kiln, 521, 523, drying, 524 Kochstuck, 447 Kosher baking, 463 fruit mousse, 464 KOy, 453 L Labelling, reduced fat products, 194 Laccase, 353 Lacitol (LactyTMin Holland), 152 Lactic acid 367, 369, 372, 373, 374 bacteria (LAB), 180, 186, 536-539, 550-5151 Lactococcus lactis, 447 Lactobacillus sanfranciscensis, 537-5 38, 5 50 Lactose, 147-148, 433-434, 438 lactase, 147 lactose intolerance, 147 all-in-one proceses, 412 sponge-dough process, 412 Laminated crackers, 412 Lao bing, 446 Leavening agents, 215, 398, 422, 505 air, 398 ammonium bicarbonate, 422 baking powder, 215, 398 baking soda, 215, 398 egg whites, 398 liquids, 398, 400 sodium bicarbonate, 422 yeast, 422 Lifestyle choice diets, 465 sports nutrition, 465 high-carbo calzone, 465 veganism, 465 carrot cake, 466 vegetarianism, 465 Limpa, 453 Lipase, 337,350-351,353,355-356 functionality in breadmaking, 350-35 1 phospholipase, 351 Lipids, 215, 338, 343, 350 functionality in breadmaking, 343, 350 galactolipids, 343, 350 nonpolar lipids, 343, 350 polar lipids, 339, 343, 350 starch lipids, 343 triacylglycerols, 352 classification, 351 co-oxidation, 352-353 functionality in breadmaking, 352-353 hydroxyperoxides, 351-352 Lipoxygenase, 337,343,350-353Index 569 Liquid sponge, 264 Loaf volume, 325, 329, 332 Lysine, 433-437 M Mahleb, 445 Maillard reaction, 275, 425, 433-437, 504, 507, 523 browning, 227, 398, angel food cake, 403 role of milk in, 400 Malt Bur, 423 diastatic, 423 non-diastatic, 423 Maltose, 433, 437-439 Maltulose, 437-439 Maple syrup, 147 Mastel, 446 Matzos, 411 Measurement of bread quality, 329 production, 412 crumb color, 326, 329 crumb quality, 329 loaf volume, 329, 331 Melanoidins, 436 Melting point, 220 supercooling, 220 Meringue method, 400 Methionine, 434 Microwave baking, 228 spectroscopy,2 16 Milk, 215 powder, 268 Mills, 90-92, 94, 127 burr mills, 127 hammer mills, 127 roller mills, 127 roller, 90-92, 94 stone, 90-91, 94 automation, 251 batch, 406 continuous, 406 oakes, 407 objectives, 246 scaling, 245 stages, 246 time, 246, 449, 521 types, 246 votator, 407 Mixing, 245-246,401,406,508,511 Molasses, 144-145 Monocalcium phosphate monohydrate, 505-507 Mouthfeel, 506, 513, 516 Muffins, 130-131,454,497,508 bread-type, 502,508-509 cake-type, 502,508-509 english, 497 quick-bread, 497 Multi-purpose additive, 152 Muslims, 464 Mycotoxins 376 N Naan, 450 Natural sponge, 265 Near-infrared spectroscopy (NIR), 126 NLEA, 499,516 Nonfat dry milk powder, 507 Nonstarch polysaccharides, 338, 341-342 No-time dough, 263,321-322 Nutrition Labeling Education Act (NLEA),499 0 Obesity, 460, 467-498 Organic compounds, 2 15 Organic Foods Production Act of 1990, 501 Organic gluten, 104 Osmotic pressure, 222 Optimization of gluten-free breads, 488 Oven problems, 279 flash Heat, 280 Oven, 281,405,408,508,521,523 band, 408 convection, 405 conventional, 405 conveyor, 282 deck, 508, 515 electronic, 283 impingement, 409 rack, 283 reel, 281, 409, 508, 516 spring, 275,346,349-350 steam, 279 temperature, 524 traveling tray oven, 281 Halal baking, 464 double-Lap, 281 single-Lap, 281 tunnel, 282, 408 zones, 523 Optimization of gluten-free breads, 488 Overweight, 498 Oxidation, 340-341, 343, 350-355 Oxidizing agent(s),233, 340, 344, 351, 353, 355 ascorbic acid, 234, 242, 251 azodicarbonamide, 234 potassium brornate, 234570 Index Oxidizing agent(s) (continued) potassium iodate, 234 principles, 250 Oxidoreductase, 337, 351-354, 356 P Packaging, 508, 514,524 Pain a la Grecque, 445 briare, 447 tradition, 448 Panettone, 370 PZo di queijo, 446 Pappadam, 45 1 Parameter, 87, 89-94 chemical, 87-90,94 NIR, 90,92-94 protein, 88, 90-93 rheological, 87, 90-92 starch, 90, 92-93 water, 90, 92-93,95 XYZ-graph, 90,92, 94 Partially hydrogenated shortenings, 42 1 Pastdpizza, 484-485 gluten-free, 485 Pasting behavionr, 126-127, 130 Pentosans, 2 14 Performance, 94-95 agronomy, 95 bakery, 94 predicting, 95 process, 95 Peroxidase, 35 1, 353 pH, 223 Phyllo, 454 Phytates, 375 Pide, 454 Plastic sponge, 264 Polar molecules, 2 16 Polydextrose (LittsseTM in Holland), 152 Potato starch, 477 Pregelatinized rice Bur, 128, 131 Preparation of gluten, 100 drying conditions, 100 industrial-scale isolation, 100 zalcohol washing process, 100 batter process, 100 hydrocyclone process, 100 Martin process, 100 laboratory-scale isolation, 100 glutomatic washing system, 100 hand washing method, 100 Preservative,270 Pretzel, 519 color, 523-524 hard, 520, 523-524 hardness, 521 soft, 525 sourdough, 525 texture, 523-524 feedback control, 313-314 modeling, 314 Process control for bread making, 303, 311-314 computational fiid dynamics (CFD), 309, 314 dynamic, 314 off-line, 306 on-line, 305, 311-314 PID control, 313 programmable logic controller, 303, 313 SCADA system, 313 Process monitoring system, 3 1 1 image analysis, 312 light microscopy, 312 magnetic resonance imaging (MRI), 312 mechanical sensors, 313 near infrared (NIR), 312-3 14 noninvasive method, 312 ultrasound, 312 vision technology, 311-312 x-ray, 312 Production of bakery products, 42 soft wheat products, 46 cake baking, 55 cake formula balancing, 51 chiffon method, 51, 53 commercially made cookie, 48 cookies, 46 crackers, 46 creaming method, 49 handmade cookie, 49 mixing methods, 46, 49 pastries, 56, pies, 56 puff pasty, 25 sponge method, 50 types of cakes, 50 types of doughmaking processes, 44 chorleywood bread process, 45 sponge-and-dough method, 44 steps in yeast dough production, 42 straight dough method, 44 sourdoughs, 45 yeast products, 42 lean dough, 42 rich dough, 42 rolled-in yeast dough, 42 special dough, 42 Prolamins, 128 Proofing time, 521,525 Proofing, 513-514Index 571 Protease, 346, 348, 424 classification, 348 functionality in breadmaking, 348 protease inhibitors, 348 albumins, 97 amino acid composition, 98 based fat replacers, 196, 199 content, 520, 525 crosslink, 228 denaturation, 277 essential amino acids, 98 gliadins, 97 globulins, 97 glutenins, 97, 99 Proteins, 97, 214, 227 high molecular weight glutenin subunits low molecular weight glutenin subunits (HMWGS),99 (LMWGS), 99 isoelectric point, 228 microparticullated, 196, 199 modified, 196,199 molecular weight distribution,99 monomeric, 98 peptide bond, 228 polymeric, 99 wheat protein, 228 Pulla, 447 Puri, 452 Q Quality assurance, 524 Quinoa, 478-479 R Radicals, 351-353, 356 Raisinjuice concentrate, 148 Raisin sponge, 267 Rapid viscoanalyser (RVA), 126 Recipes banana bread conventional,463 diabetic, 463 gluten free, 458 standard, 458 multigrain rolls, 467 high carbo, 465 conventional, 466 vegan, 466 baked, 459 dairy free, 459 bread calzone carrot cake cheesecake standard baked, 459 tofu based, 459 chocolate cake eggless, 460 standard, 460 chocolate chip cookies conventional,468, healthier version, 468 kosher Muslin, 464 traditional, 464 gluten free bread, 458 muffin fruit mousse blueberry conventional, 461 low fat healthy, 461 salmon and kumara, 469 wholemeal, 469 quiche Redox reaction, 351,353-354 Reduced sugar and sugarless baking, 155 Reducing agents, 235,348 L-cysteine, 235, 249 sorbic acid, 250 Reducing sugars, 433-437 Refiner's syrup, 145 Religious dietaIy laws, 104, 106 Religious requirements, 463 Halal, 463 kosher, 464 recipe for fruit mousse, 464 recipe for dairy freeitofu baked cheesecake, 459 recipe for fruit mousse 464 Replacement for wheat k u r , see Wheat k u r replacement Retrogradation, 227 Reverse osmosis, 222 Rewena, 452 Rice, 476 bran, 125, 127 brown rice Bur, 476 brown rice, 125, 127, 129, 130-131 composition, 124- 125 consumption, 123-124 fortification, 126 milling, 125 paddy rice, 124 parboiled rice, 125, 128 polished rice, 125, 127 pregerminated rice, 130 production, 123 storage, 127 waxy rice, 125-127, 131 white rice kurs, 476 Ritz crackers, 425 Rogge verdomme, 445 Ruisleipa, 447572 Index Rye, 109 arabinoxylans, 112-113 bread, 449 bioactive compounds, 113-1 14 effect of processing, 113 chemical composition, 11 1 consumer products, 115 bread products, 116-117 consumption, 109-1 10 flavor, 117-118 health-effects, 114-115, nutritional value, 114-1 15 microstructure, 111-1 12 production, 109-1 10 sourdough, 448 S Saccharifying enzyme, 423 Saka manju, 451 Saline crackers, 411 Salt, 269, 423,523,525 Saltines, 425 San Francisco bread, 365, 370 Sarmisakli, 454 Savory crackers, 411 production, 412 Scaling, 502, 516 Scones, 454 Semisweet graham crackers, 411 Semisweet machine-cut cookies, 4 11 Shelf-life, 374, 508, 510, 516 antistaling additives, 60 emulsifiers,60-61 enzymes, 60-61 mechanism, 57,59 production, 412 staling, 60, 61 Short dough, 421,545,547,549-550 Shortening, 394 hydrogenation, 394 oil, 394 Shortening-style cakes, 393, 401 continuous batter mixing, 402 creaming method, 401, 40 1 emulsion method, 402 flour-batter method, 401 single-stage method, 402 sugar batter method, 401 Skim, 129-130 Sodium aluminum sulfate, 505 Sodium bicarbonate, 505-506, 516,525 Sodium crackers, 425 Sodium dodecylsulfate-polyacrylamidegel electrophoresis (SDS-PAGE),98 Sodium hydroxide (Seealkali) Solutions, 22 1 Sorghum, 479 sorghum molasses, 147 sweet sorghum logo, 147 Sourdough, 177, 186, 365 definition 366, fermentation, 366-367, 373 Ankerbrot-Reimelt system, 368 Isernhager process, 368 Monheimer process, 368 prolonged fermentation, 368 spontaneous fermentation, 368 functional aspects, 373 health benefits, 374 history, 365 lactic acid bacteria, 487 microkra, 368 lactic acid bacteria, 369 yeast, 370 process, 366 rye sourdough, 366 types, 368 wheat sourdough, 366 daiIy replacement, 457 egg replacement, 459 flour, 131 protein, 130 Soybeans, 482 Sponge cake, 403 use of eggs in, 400, 403 Sponge-dough method, 263 Sports nutrition, 465 carbo-loading, 465 recipe for Calzone, 465 S O Y Staling, 486, See Baked products quality, Shelf life Starch degradation products, 345 LMW (malto)dextrins,345-347 reducingifermentable sugars (maltose), 346, 348 residual starch fraction, 347 Starch sugars, 140-142, 144 dextrose anhydrous, 142 dextrose monohydrate, 142 fructose crystals, 142 maltodextrins, 141 corn syrups, 141 dextrose syrups, 142 enriched fructose syrup (55% fructose), 144 high conversion syrups, 141 high fructose syrup (42% fructose), 144 high maltose syrups, 141 amylopectin, 226, 338-339, 347 amylose leaching, 339, 346 Starch syrups, 140-142, 144 Starch, 125, 129,214,226,338-340,344-345,475Index 573 amylose, 226, 338-339, 347 amylose-lipid (inclusion) complex, 339,343, 350, as fat replacer, 195-196 cassava starch, 129-130 corn starch, 129-131 crystallinity, 338-339, 347 damaged starch, 127,338,346 degradation products, 345 356 LMW (malto)dextrins, 345-347 reducingifermentable sugars (maltose), 346 residual starch fraction, 347 gelatinization, 276, 338-339, 346, 475, 502, 507-508, granules, 338-339, 343, 345-346 interactions, 341, 342, 347 network, 339, 347 potato starch, 131, pregelatinized tapioca starch, 130-131 proteins in, 226-227 replacement for wheat %ur, 457 retrogradation, 338-339, 342, 347, 356, rigidity, 339 Starter cultures, 371 definition, 372 Straight-dough, 263 Subcritical water, 220 Sucrose, 433-434, 438 Sugar, 269,397 alternatives, 397-398 brown sugar, 397 carmelization, 504 function of sugar in cakes, 397 functions in baking, 462 loaf, 445 refining process, 397 replacers, 498, 504, 516 syrups, 143, 148 Sulfhydryl oxidase, 353-354 Supercooling, 222 Supercritical water, 220 Superheating, 222 Supplementation 375 Surfactant, 225 Surimi, 482 Sweeteners, 137, 422 519,523 artificial, 462 extender, 151 functional considerations, 155 functionality in baked products, 153 functions in baking, 462 lack of bake stability, 462 thalose, 151 uses in baked products, 152-153 Synthesis of gluten proteins, 99 T Texture profile analysis, 329 Thalose, 151 Tortilla, 452 Traditional sugars, 138 baker's Drivert, 140 baker's special, 139 beet sugar, 139 brown sugar, 139 cane sugar, 138 fondant sugar, 140 icing sugar, 140 invert sugar, 140 liquor, 138 massecnite, 138 powderd sugar, 139 sucrose, 138 turbinado sugar, 140 typical screen anaylsis, 138 U.S. FDA definition, 138 Trans-fatty acids, 421 Transglutaminase, 129, 354-355 overdosing, 354 Triple point, 219,220 Tritium, 212 Tryptophan, 437 Tsoureki, 449 U US Clean Water Act, 2 13 US Environmental Protection Agency (EPA), 212 US Food and Drug Administration (FDA), 2 12 US Office of Water Quality, 2 13 V Vapor pressure, 2 18, 220 of ice, 218 of water, 219 humidity, 220 Vazsonyi, 450 Veganism, 465 Vegetarianism, 465 lacto, 465 lacto-ovo, 465 Villi, 447 Viscosity, 339, 341-342, 346 aqueous phase, 339,341-342 dough, 340,346 Vital wheat gluten bakery products, 102-103 flour fortification, 102 modified gluten proteins, 103 nonbakery uses, 103 recipes containing VWG, 103 uses, 102574 Index W Wafers, 131 Water activity, 229 (SeeHumidity) chemical potential, 229 isotherm, 230 relative vapor pressure, 229 Water crackers, 4 1I production, 412 Water molecules, 2 15 dipole moment, 216 polarity of molecule, 216 abnormal propeIties, 2 17 absorption, 338-339,342,348,353 amorphous solid water, 2 17 boiling point, 220, bottled water, 2 12 bound water, 221, 230 density, 2 19 dielectric constant, 219, 222 drinking waters, 2 12 free water, 22 1, 230 hard water, 224 heat capacity, 2 19 heavy water, 2 12 holding, 342, 349 ion product of Kw,222 natural waters, 2 12 phase transition, 217, 220 radioactive water, 212-213 redistribution, 339, 341-342, 351 self-ionization of, 222 solid water, 217 (SeeIce) surface tension, 2 19 thermal conductivity, 2 19 treatment, 222 triple point, 219-220 vapor pressure, 219 viscosity, 219 Walkerton water incident, 2 13 water regulating agencies, 2 13 water vapor, 2 16 Water, 211-212,219-220,268,423,520-521 Weak acids, 223 Weak bases, 223 Wetting agent, 225 Wheat characteristics, 72-73, 82-85 hard wheat, 72, 82-83, 85 red wheat, 72, 83-84 soft wheat, 72-73, 82, 84 spring wheat, 72-73,83-84 white wheat, 72, 84-85 winter wheat, 72-73, 84 yield, 72 Wheat classes, 69, 73, 75-85 Canada, 81,83 Durum, 69,73,75, 76,81,83,85 extra strong, 81, 83 Hard Red Spring, 73, 75,76-79, 80-85 Hard Red Winter, 73, 75,82, 83-85 Hard White, 73, 75, 76, 85 mixed, 75 Prairie Spring, 81 Soft Red Winter, 73,75, 82 Soft White, 73, 75, 81-82, 85 unclassed, 75 United States, 75 Wheat end-products, 70, 83-85 Wheat k u r classification, 69-86 Canada, 75-81 classification systems, 70-8 1 disposition and consumption, 70 quality, 81-85 standards and grading, 73 United States, 73-75 uses, 83-85 world exports, 72 world imports, 72 world wheat production, 70 arabinoxylan, 338, 341-342 lipids, 338, 343 nonstarch polysaccharides, 338, 341-342 protein, 338-340 starch, 338-340, 344-345 Wheat k u r milling, 5 Wheat k u r replacement, 458 bean kurs, 457 nuts, 457 sorghum, 457 starches, 456, 457 teff, 457 Wheat k u r constituents, 338, 353, 356 Wheat quality, 343-344, 356 Wheat starch, 475 amylopectin, 476 amylose, 476 cellulose, 480 Whey powder, 130 Whey solids, 147-148 Whey, 424 World Health Organization (WHO), 2 14 X Xanthan gum, 480 Y Yeast, 173-191, 215,222, 225, 262, 269, 382, 520,523, 525,536-539 active dry, 180-182 rehydration, 183 aroma production, 182, 184-185, 187Index 575 color, 177, 179, 183 compressed, 179-180 definition, 173, 176 dough, 183 behaviour in, 183-187 cell growth in, 186 fermentation tolerance, 186-187 rheology, 186-187 enzyme activity, 179, 182, 184-185, 187 food applications, 174-175 foods, 185-187 freezing, 182 gas production, 179-180, 183, 185-187 glutathione, 180, 183, 186 historical development, 176-177 inhibitors, 181, 185-186 instant active dry, 181 ions and yeast, 225 levels in dough, 184, 187 liquid (cream), 180 manufacturing, 177- 182 packaging, 180-18 1 preincubation, 183-184 protein content, 178-179 quality control, 181, 183 Saccharomyces cerevisiae, 537-5 38 Saccharomyces exiguus, 537-538, 550 species, 174-176 storage, 179-181, 183 strains, 181-182 sugar utilization, 177 sweet (sugared) dough, 181, 184-185 temperature, 182 gas production, 184 growth, 182 trehalose, 177, 180 wild, 178, 180, 183 yeast food, 225 yield, 179 Yufka, 454
كلمة سر فك الضغط : books-world.net The Unzip Password : books-world.net أتمنى أن تستفيدوا من محتوى الموضوع وأن ينال إعجابكم رابط من موقع عالم الكتب لتنزيل كتاب Bakery Products Science and Technology رابط مباشر لتنزيل كتاب Bakery Products Science and Technology
|
|