Bakery products: science and technology

571 Pages·2006·39.39 MB·English

by  Y.H. Hui

Bakery Products
Science and Technology
Bakery Products
Science and Technology
Editor
Y. H. Hui
Associate Editors
Harold Corke
Ingrid De Leyn
Wai-Kit Nip
Nanna Cross
Blackwell
Publishing
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iv
Contents
Contributors, vii
Preface. xi
1. Bakery Products: Science and Technology, 3
H.-M. Lai and T-C. Lin
Part I. Flours
2. Wheat Flour Classification, 69
0. M. Lukow
3. Wheat Flour of the Third Millennium, 87
L. De Bry
4. Gluten, 97
K. Khan and G. Nygard
5. Rye 109
K.-H. Liukkonen, R.-L. Heinio, M. Snlmenkallio-Marttila, K. Autio,
K. Katirza, and K. Poutanerz
6. Rice 123
C. M. Rose11 and M. Gdmez
Part 11. Major Baking Ingredients
7. Sweeteners, 137
K-K. Nip
8. Eggs, 161
J? Kiosseoglou and A. Paraskevopoulou
9. Yeast, 173
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
V
vi 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, 3 19
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 W Ambroziak
2 1. Frozen Dough, 38 1
I? D. Ribotta, A. E. Ledn, andM. C. AEdn
Part V. Special Products
22. Cake Manufacture, 393
F D. Conforti
23. Cracker Manufacture, 41 1
7: Yoneyaa nd W-K.N ip
24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits, 433
M. Villamiel
25. Specialities from All Over the World, 443
N. Haegens
26. Dietetic Bakery Products, 455
S. Chan
27. Gluten-Free Cereal-Based Products, 47 1
E. K. Arendt and M. M. Moore
28. Muffins and Bagels, 497
N. Cross
29. Pretzel Production and Quality Control, 5 19
K. Seetharaman
30. Italian Bakery, 527
M. A. Pagani, M. Lucisano, and M. Mariotti
Contributors
Woj ciech Ambroziak (20) Ming-Hsu Chang (15)
Technical University of Lodz Department of Baking Technology and
Institute of Fermentation Technology and Management
Microbiology Kaohsiung Hospitality College
Wolczanska 17 11173 1 Sung-Ho Road
90-924 Lodz, Poland Shiao-Kang, Kaohsiung
Email: <[email protected]> Taiwan, Republic of China
Email: <[email protected]>
Maria Cristina Aii6n (21)
Selena Chan (26)
Centro de Investigacibn y Desarrollo en
New Zealand Baking Training Centre
Criotecnologia de Alimentos (CIDCA)
School of Food and Hospitality
(UNLP-CONICET)
Christchurch Polytechnic Institute of Technology
Facultad de Ciencias Exactas
P.O. Box 540
Universidad Nacional de La Plata
Christchurch 80 15, New Zealand
Calle 47 y 116
Email: <[email protected]>
1900 La Plata, Argentina
Email: <[email protected]> Chung Chieh (1 1)
Professor Emeritus
E. K. Arendt (27)
Department of Chemistry
Department of Food and Nutritional Sciences
University of Waterloo
University College Cork
Waterloo, Ontario N2L 3G1, Canada
Cork, Ireland, UK
Email: <[email protected]>
Email: <[email protected]>
Frank D. Conforti (22)
Karin Autio (5) Department of Human Nutrition, Foods, and
VTT Biotechnology Exercise
P.O. Box 1500 College of Agriculture and Life Sciences
FIN-02044 VTT, Finland Virginia Polytechnic Institute and State University
Email: <karin.autio@vtt. fi> Blacksburg, VA 24061
Email : <f c onfort@vt .e du>
Kristof Brijs (19)
Laboratory of Food Chemistry Harold Corke, PhD (Associate Editor)
K. U. Leuven Department of Botany
Kasteelpark Areliberg 20 University of Hong Kong
B-3001 Leuven, Belgium Pokfulam Road, Hong Kong
Email: <kristof.brij [email protected]> Email: <[email protected]> or <[email protected]>
vii
...
Vlll Contributors
Christophe M. Courtin (19) Saint-Hyacinthe, Quebec J2S 8E3, Canada
Laboratory of Food Chemistry Email: <[email protected]>
K.U.Leuven
Hans Goesaert (19)
Kasteelpark Arenberg 20
Laboratory of Food Chemistry
B-3001 Leuven, Belgium
K.U.Leuven
Email:
<[email protected]> Kasteelpark Arenberg 20
Nanna Cross (Associate Editor, 2s) B-3001 Leuven, Belgium
Cross Associates Email: <[email protected]:
P.O. Box 300491
Manuel G6mez (6)
Chicago, IL 60630-0491
Area de Tecnologia de Alimentos
Email: <[email protected]>
Universidad de Valladolid
Avda de Madrid 44
Luc De Bry (3)
34004 Palencia, Spain
G.C.T.A. BVBA
Email: <[email protected]>
Waverstraat 52
B-2860 Sint-Katelijne-Waver, Belgium Noel Haegens (1 3,25)
Email: 4uc.d e.b ryaskynet.b e> Managing Director
Classo Foods
Ingrid De Leyn (Associate Editor, 12)
Dorp West 18A
Department of Biotechnology, Landscape
9080 Lochristi, Belgium
Architecture, and Agriculture
Email: <[email protected]>
Hogeschool Gent
Voskenslaan 270 Raij a-Liisa Heinio (5, 16)
9000 Gent, Belgium VTT Biotechnology
Email: <[email protected]>. P.O. Box 1500
FIN-02044 VTT, Finland
Jan A. Delcour (1 9)
Email: <raija [email protected] i>
Laboratory of Food Chemistry
K.U.Leuven Y. H. Hui, PhD (Editor)
Kasteelpark Arenberg 20 Science Technology System
B-3001 Leuven, Belgium P.O. Box 1374
Email: <j an. [email protected]> West Sacramento, CA 95691
Email: <[email protected]>
Anna Diowksz (20)
Technical University of Lodz Kati Katina (5)
Institute of Fermentation Technology and VTT Biotechnology
Microbiology P.O. Box 1500
Wolczanska 1711173 FIN-02044 VTT, Finland
90-924 Lodz, Poland Email: <[email protected] i>
Email: <[email protected]>
Khalil Khan (4)
Kurt Gebruers (1 9) Department of Cereal and Food Sciences
Laboratory of Food Chemistry North Dakota State University
K.U.Leuven Fargo, ND 58105
Kasteelpark Arenberg 20 Email : <khalil .K hanandsu. edu>
B-3001 Leuven, Belgium
Vassilis Kiosseoglou (8)
Email: >
<[email protected] Laboratory of Food Chemistry and Technology
Pierre GClinas (9) School of Chemistry
Food Research and Development Centre Aristotle University of Thessaloniki
Agriculture and Agri-Food Canada G-541 24 Thessaloniki, Greece
3600 Casavant Blvd. West Email: <[email protected]>.
Contributors ix
Hsi-Mei Lai (1) Universiti degli Studi de Milano
Department of Agricultural Chemistry Via Celoria 2
National Taiwan University 20133 di Milano, Italy
1 Roosevelt Road, Sec. 4 Email: <[email protected]>
Taipei 106, Taiwan, Republic of China
Michelle M. Moore (27)
Email: <[email protected]>
Department of Food and Nutritional Sciences
Albert0 Edel Le6n (21) University College Cork
Facultad de Ciencias Agropecuarias Cork, Ireland
Universidad Nacional de Cbrdoba CC 509 Email: <[email protected]>
Unidad Ceprocor Agencia Cbrdoba Ciencia
5000 Cbrdoba, Argentina Wai-Kit Nip (Associate Editor, 7,23)
Email: <[email protected]> Department of Molecular Biosciences and
Bioengineering
Tze-Ching Lin (1)
University of Hawaii at Manoa
Food Technology and Processing Division
Honolulu, HI 96822
Food and Agriculture Department
Email : <wknip @hawaii .e du>
Council of Agriculture, Executive Yuan
37 Nanhai Road Gloria Nygard (4)
Taipei 100, Taiwan, Republic of China Department of Cereal and Food Sciences
Email : <bret@mail .c oa .g ov.t w> North Dakota State University
Fargo, ND 58105
Kim Little (1 8)
Email: <[email protected]>
Campden and Chorleywood Research Association
Chipping Campden
Vassiliki Oreopoulou (1 0)
Gloucestershire GL55 6LD
School of Chemical Engineering
England, United Kingdom
National Technical University of Athens
Email: <[email protected]>
5 Iroon Polytechniou St.
Kirsi-Helena Liukkonen (5) GR-157 SO Athens, Greece
VTT Biotechnology Email : <vas or @chemeng .utua .g r>
P.O. Box 1500
FIN-02044 VTT, Finland M. Ambrogina Pagani (30)
Email: Dipartimento di Scienze e Tecnologie Alimentari e
<[email protected]
Microbiologiche
Mara Lucisano (30) Universiti degli Studi di Milano
Dipartimento di Scienze e Tecnologie Alimentari e Via Celoria 2
Microbiologiche 20133 Milano, Italy
Universiti degli Studi di Milano Email: <[email protected]>
Via Celoria 2
20133 Milano, Italy Adamantini Paraskevopoulou (8)
Email : <mars .l ucisano @unimi .it> Laboratory of Food Chemistry and Technology
School of Chemistry
Odean Lukow (2)
Aristotle University of Thessaloniki
Cereal Research Centre
54124 Thessaloniki, Greece
Agriculture and Agri-Food Canada
Email: <[email protected]>
195 DaFoe Road
Winnipeg, Manitoba R3T 2M9, Canada
Kaisa Poutanen (5)
Email: <[email protected]>
VTT Biotechnology
Manuela Mariotti (30) P.O. Box 1500
Dipartimento di Scienze e Tecnologie Alimentari e FIN-02044 VTT, Finland
Microbiologiche Email: <kaisa.poutanen@vtt. fi:
X Contributors
Pablo Daniel Ribotta (21) Nantawan Therdthai (17)
Facultad de Ciencias Agropecuarias Department of Product Development
Universidad Nacional de Cbrdoba CC 509. Faculty of Agro-Industry
Unidad Ceprocor Agencia Cbrdoba Ciencia Kasetsart University
5000 Cbrdoba, Argentina Bangkok 10900, Thailand
Email: <[email protected]> Email : <f aginwtaku.a c .t h>
Mar Villamiel (24)
Cristina M. Rose11 (6)
Instituto de Fermentaciones Industriales (CSIC)
Food Science Department
c/o Juan de la Cierva, 3
Institute of Agrochemistry and Food Technology
28006 Madrid, Spain
(IATA-CSIC)
Email: <ifiv308@ifi .csic. es>
P.O. Box 73
46980 Burjassot, Valencia, Spain
Chuan-Hua Yang (14)
Email: <[email protected]> Department of Restaurant, Hotel, and Institutional
Management
Sarabjit S. Sahi (18)
Fu-Jen Catholic University
Campden and Chorleywood Research Association
5 10 Chung Cheng Road
Chipping Campden
Hsin Chuang, Taipei Hsien 24205
Gloucestershire, GL55 6LD
Taiwan, Republic of China
England, United Kingdom
Email : <p 011 y. yangamsa .hinet. net>
Email: <[email protected]>
Takefumi Yoneya (23)
Marjatta Salmenkallio-Marttila (5) Faculty of Cultural Policy and Management
VTT Biotechnology Shizuoka University of Arts and Culture
P.O. Box 1500 Noguchi-cho 1794-1
FIN-02044 VTT, Finland Hamamatsu-shi, Shizuoka, Japan
Email: <marjatta.salmenkallio-marttila@vtt. fi> Email: <[email protected]>
Koushik Seetharaman (29) Weibiao Zhou (17)
Department of Food Science Food Science and Technology Programme
106 Borland Laboratory Department of Chemistry
Penn State University National University of Singapore
University Park, PA 16802 Science Drive 4, Singapore 117543
Email: <[email protected]> Email : <chmzwb@ nus.e du. sg>