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Principles of Breadmaking:
Piet Sluimer
AACC Press
2005
Hardcover 224pp, 73 figures; 12 tables ISBN 1891127454
£107.00
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This book is designed to give the fundamental principles and science behind the baking rules and
recipes most bakers, technologists, and students are accustomed to. Functional properties of ingredients
and interactions occurring during each step in the baking process are presented in straightforward chemical
and physical terms understandable to anyone with a background in baking. The knowledge gained will allow
for the optimization of recipes and processes of all types of bread, including pre-baked breads and frozen doughs.
Most literature on baking emphasizes descriptions of the process or of the equipment. For example, you will find
a description of the recipe for hamburger buns that tells you to mix the dough a specific amount of minutes in
a specified mixer, etc. Principles of Breadmaking takes a different approach, describing the chemistry
and basic physics behind the recipe, what happens with ingredients during mixing, the pros and cons of dough
temperatures, conditions for fermentation and proof, and handling of the dough throughout the process. It also
describes the transformation of dough into the final product in the oven in terms of heat transfer to the dough
and heat transport in the product. By covering the functionality of unit operations and raw materials at this level,
the reader is given the foundation needed to optimize recipes and the production process.
Prebaked breads and frozen doughs present their own set of challenges for the baker. This book
provides detailed, critical descriptions of the processes involved in creating both. The chapter on prebake
breads discusses cooling, ambient storage, chilled storage, frozen storage, storage in a modified atmosphere,
and the rebaking process. Moisture migration, solubility of gases, diffusion of gases, yeast, and drying and
condensation are discussed in a chapter dedicated to frozen doughs. Both chapters also include sections on
optimizing procedures and recipes.
Principles of Breadmaking: Functionality of Raw Materials and Process Steps is an essential
troubleshooting reference for bakers, food technologists, product developers, millers, ingredient suppliers,
and newcomers to the bakery business and related industries. In addition, it will be an excellent teaching
tool for students learning the fundamentals of breadmaking. It also contains hands-on activities well suited for
training sessions and workshops.
- Teaches the baking professional how to optimize the recipe for any type of bread
- Describes the functionality of raw materials used in breadmaking
- Explains the functionality of mixing, fermentation and proof, baking, and cooling
- Includes tables of uses for specific carbohydrates
- Provides international comparisons of HACCP experiences in baking
- Helps the baking technologist select the optimal conditions for making frozen dough and prebaked bread
- Supplies the tools for the best results in baking and re-baking
- Details the pros and cons of different dough temperatures
Contents
Principles in Brief
Ingredients and Formulations
Processing Steps
Gluten and Dough Development
Gas Retention, and Baking Quality
Bread Properties
Interruption of the Breadmaking Process
Basic Ingredients
Wheat Flour
Additives
Water
Yeast
Salt
Optional Ingredients
Fat
Emulsifiers
Enzymes
Sugars
Dry Milk Products
Flours from Beans and Pulses
Vital Gluten
Oxidizing and Reducing Agents
Developments in Bread Improvers
Mixing
Homogenization of the Ingredients
Occlusion of Air
Gluten Development
Intensity of Mixing
Degree of Mixing
Dough Consistency
Dough Temperature
Cooling of Dough
Sponges and Straight Dough
Fermentation and Proof
Initial Growth of Gas Nuclei
Stability of Gas Cells and Gas Retention
Treatments During Fermentation
Speed of Fermentation
Change in pH During Fermentation
Fermentation Conditions
Temperature Changes During Fermentation
Short Breadmaking Processes
Activated Dough Development
Use of an Enzyme
Final Proof
Baking and Cooling
Mechanisms of Heat Transfer
Heat Flux and Heat Balance
Heat Transport Within the Dough
Crumb Formation
Crust Formation
Ovenspring
The Role of Water Vapor
Cooling of Bread
Prebaked Bread
The Prebaking Process
Cooling
Ambient Storage
Chilled Storage
Frozen Storage
Storage in a Modified Atmosphere
The Rebaking Process
Crust Formation
Optimization of Recipe and Procedure
Frozen Dough
Background and History
Changes in Dough and Bread Through Freezing
Moisture Displacement
Solubility of Gases
Diffusion of Gases
Yeast
Drying and Condensation
Optimization of Recipe and Procedure
Fully Proofed Frozen Dough
Recommended Reading
Index
To find similar publications, click on a keyword below:
American Association of Cereal Chemists
: baking
: cereals
: food ingredients
: food science
: yeast
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