Download Baking Problems Solved (Woodhead Publishing in Food Science by S P Cauvain, L S Young PDF

By S P Cauvain, L S Young

While issues get it wrong within the bakery the pressures of creation don't enable time for long examine into the answer. Written through of the top specialists within the box, Baking: difficulties Solved offers solutions to the main usually encountered difficulties within the baking undefined. The e-book bargains sensible strategies in addition to beneficial information on bettering construction and optimizing product liability.At a time while strain on product caliber and productiveness hasn't ever been so excessive, the necessity to locate quickly and potent recommendations is great. This booklet addresses over 2 hundred baking difficulties in an simply searchable question-and-answer layout. each one query has a concise, useful, and authoritative resolution designed to keep up product caliber and productiveness. Baking: difficulties Solved is helping you find info on difficulties, comprehend the explanations, and enforce options quick and successfully.

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Extra resources for Baking Problems Solved (Woodhead Publishing in Food Science and Technology)

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10) . . . . . . . . . . . Eating qualities (max. 10) . . . . . . . . . . . . . . . . . . . . Total score (max. 100) . . . . . . . . . . . . . . . . . . . . . . . Additional comments . . . . . . . . . . . . . . . . . . . . . . . .............................................. Fig. 2 Example of product scoring sheet. 3 The analysis If a standard record sheet is available then the initial analysis can be as simple as considering whether the recorded data deviate from the process specification and in what direction.

Sensory qualities Aroma (max. 5) . . . . . . . . . . . . . . . . . . . . . . . . . . . Off-odour Flavour (max. 10) . . . . . . . . . . . . . . . . . . . . . . . . . Off-flavour Crumb firmness/softness/crispiness (max. 10) . . . . . . . . . . . Eating qualities (max. 10) . . . . . . . . . . . . . . . . . . . . Total score (max. 100) . . . . . . . . . . . . . . .

Crumb cell structure: • • • • mixing time; mechanical aeration; recipe balance; baking powder level. g. egg level. Crumb softness: • volume; Problem solving – a guide • • • • moisture content; cell structure; baking condition – time; storage conditions – time/temperature. Pastries Shape: • recipe balance; • mixing conditions – time/energy; • process conditions – resting periods. Fragility: • recipe balance; • mixing conditions. Eating qualities: • • • • recipe balance; moisture content; moisture migration; storage conditions – time/temperature.

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