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Bakery Technology
Chapter 1: Basic Food Science
Carbohydrates
Sources of carbohydrates used in baking
Carbohydrate synthesis
Simple vs. complex
Physical and chemical differentiation
Monosaccharides
Sugar: Disaccharides and trisaccharides
Starch
Dextrins
Gelatinization of starches
Retrogradation of starch
Acrylamide formation
Glycemic index vs. glycemic response
Pentosans
Sources of pentosans in baking
Structure
Physical and chemical differentiation
Functions and effects during baking
Fiber
Sources of fiber
Defi nition of dietary fiber Structure
Properties of fi ber in food
Probiotics, prebiotics and synbiotics
Proteins and enzymes
Proteins
Sources of proteins
Amino acids
Classifi cation of proteins
Structure of proteins
Properties of proteins
Proteins of wheat
Enzymes
Sources of enzymes
Classifi cation and nomenclature of enzymes
Lock-and-key, induced fi t of enzymes
Properties of enzymes
Lipids
Source of lipids
Nomenclature
Chemical composition
Fatty acids
Fatty acid naming protocols
Saturated vs. unsaturated
Cis vs. trans
Short- and medium-chain fatty acids
Mono-, di- and triglycerides
Sterols and stanols
Other lipids
Physical aspects
Liquid, plastic and solid forms
Melting point
Crystallinity
Hydrogenation and interesterifi
cation
Oxidation
Autoxidation mechanism
Antioxidants
Hydrolysis and polymerization
Physical chemistry
Acid-base reactions
Electrolytes
Titration
Active acidity
The pH concept
Buffers
pH determination
Role of pH in baking
Buffering action of proteins
Oxidation and reduction
The redox potential
Estimation of redox potential
Role of oxidation in baking
Role of pentosans
Role of thiols and disulfi
des
Role of fl our lipids
Dough physics: colloids and rheology
States of matter
Baking Science & Technology
Molecular forces
Colloidal systems
Emulsions
Foams
Colloidal character of dough
Colloidal aspects of fl our particles
Starch
Dextrins
Pentosans
Water solubles
Flour proteins
Role of polar fl our lipids
Chemical bonds
Water in dough
Adsorption vs. absorption
Cell structure in dough
Dough rheology
Chapter 2: Bakery Ingredients
Part A: Major Ingredients
Wheat flour
Structure of the wheat kernel
Components of wheat flour
Flour treatment
Flour quality
Flour absorption
Flour storage
Flour milling
Flour types
Pastry, cake and cookie flour
Germ and bran as fl our components and ingredients
Whole-grain flour
Non-wheat flours
Rye
Soy flour
Masa (nixtamalized corn flour)
Sweeteners
Sucrose
Corn syrups and dextrose
Honey
Malt and malt syrups
Lactose
Table of Contents
Sorghum and maple syrups
Role in breadmaking
Role in cakemaking
Role in cookies and crackers
Shortenings
Sources and composition
Physical characteristics
Shortening processing
Categories
Bakery applications
Frying fats
Recent issues involving bakery shortenings
Water
Chemical nature of water
Sources of water
pH variability
Mineral constituents
Water treatment
Water’s functions in dough and batter
Ice as an ingredient
Chapter 2: Bakery Ingredients
Part B: Minor ingredients
Leavening
Yeast
Bacteria
Chemical leavening
Air and steam
Dairy
Milk’s composition
Commercial forms of milk
Cheese
Whey products
Storage stability
Nonfat dry milk’s functionality
Practical aspects of milk products in baking
Eggs
Structure of eggs
Processing of eggs
Commercial forms of eggs
Functions in baking
Recent developments
Starch
Wheat starch
Supplementary starches
Properties and functions
Starch’s role in bread baking ...................................................................... 356
Cake, cookie, cracker and other applications
Recent developments
Fiber
Composition
Fiber ingredients and their processing
Bakery applications
Bulking agents
Prebiotics and probiotics
Chapter 2: Bakery Ingredients
Part C: Micro ingredients
Oxidation, reduction, yeast foods and buffers
Oxidation and reduction
Reducing agents
Yeast foods and buffers
Amylase in dough
Cereal proteinases
Malt
Exogenous enzymes
Gluten
Nature of gluten
Gliadin
Glutenin
Glutenin-gliadin ratios
Glutenin interactions during mixing
Sulfhydryl and disulfi
de groups
Protein-lipid interaction
Vital wheat gluten
Proteins
Concentrates and isolates
Allergens
Salt
Salt sources and processing
Sea salt
Forms and grades
Specifi c applications
Salt functionality
Improvers
Emulsifi ers and surfactants
Compounds
Functionality of improvers
Antioxidants and antimicrobials
Antioxidant ingredients
Antimicrobial ingredients
Spoilage organisms
Gums (hydrocolloids)
Sources
How they work
Functions in baking
Enrichment and fortifi
cation
Mandatory vs. voluntary
Contemporary issues
Technical considerations
Storage and handling
Beyond vitamins and minerals
Chapter 2: Bakery Ingredients
Part D: Characterizing Ingredients
Fruits
Fresh, canned and frozen fruits
Dried and dehydrated fruits
Glacé and candied fruit
Nuts
True nuts
Seed nuts
Flavors
Natural, artifi cial and mixtures
Flavor components
Extract processing
Vanilla
Storing fl avor extracts
Spices
Sources
Processing
Colors
Color additives vs. colorants
Certifi able vs. exempt
Dyes and lakes
Baking Science & Technology
Caramel color
Spice blends
Reactive colors
Cocoa and chocolate
Chocolate
Cocoa powders
Confectionery coatings
Bloom
Fabricated particulates
Chapter 2: Bakery Ingredients
Part E: Ingredient Systems
Ingredient components
Ingredient handling
Processing
Mixing equipment
Blending methods
Packaging
Chapter 3: Crops and their processing
(By C.E. Walker and J. Li)
Eight principal cereal grains of commerce
Barley
Corn (maize)
The millets
Oats
Rice
Rye
Sorghum (milo)
Wheat
Minor and pseudocereals and special wheats
Amarant
Coix (adley, Job’s tears)
Emmer and spelt
Kamut
Quinoa
Teff ...
Triticale
Pulses and oilseeds
Non-grain oils
Coconut
Olive
Palm
Oilseeds
Canola (rape)
Flax
Peanut
Poppy
Saffl
ower
Sesame
Soy
Sunfl
ower
Lentil
Lupin
Crop improvement
Chapter 4: Quality Laboratory
(By T. Cogswell)
The bake test
Physical dough testing
AlveoConsistograph
Extensograph
Farinograph
Mixograph
Rheograph
Dough quality controller systems
Research Extensometer
Maturograph
Flourometer method
Dough shock test
Firmness test .
Physiochemical tests
Near-infrared refl ectance analysis
Flour color
The slick test
Colorimeter instruments
Ash determination
Moisture measurement methods
Direct (or chemical) methods
Indirect (or physical) methods
Flour moisture determination
Baking Science & Technology
The vacuum oven method
The air oven method
The air oven aluminum plate method ..
Protein determinations
Kjeldahl procedure
Biuret method
Crude gluten
Sedimentation tests
Acidity determinations
pH determination
Total titratable acidity (TTA)
Free fatty acid titrations
Iodine value
Enzymatic activity methods
Diastatic activity of flour
Amylograph method
Rapid Visco Analyzer method
Falling Number method
Proteolytic activity
Determination of sugar
Gas production methods
Miscellaneous determinations
Lipid content
Crude fiber
Dietary fiber
Bread scoring
External characteristics
Internal characteristics
Flavor factors.....
How to set up a bakery laboratory
Testing of raw materials
Flour
Sugar
Shortening, fats and oils
Measurements during processing
Finished product monitoring
Moisture
Weight
Dimensions
Salt and fat content
Suggested laboratory equipment
Equipment for general use
Equipment for specifi c tests
Chapter 5: Sanitation and Regulations
Sanitation: A prerequisite to safe food
Sanitation, food safety and foodborne illness
Elements of a good sanitation program
Sanitation as a system
Areas your sanitation programs should address
Regulating Sanitation
Sanitation regulations
Regulatory inspection
Preparing for inspection
The inspection
Developing sanitation systems
Sanitation SOPs
Good manufacturing practices
Preventive maintenance
PM programs
Establishing preventive maintenance programs
Training and education
Why educate and train?
Understand your audience
Educational needs
The fi nal element
Assuring water quality and safety
Ice
Water quality analysis
Water quality and its effects on process operations
Cleaning and sanitizing
Plant water systems
Condition and cleanliness of food contact surfaces
Constraints in cleaning dry processing operations
How to clean
Personal hygiene and employee health
Hand washing
Disease control
Uniforms and garments
Hair restraints Jewelry
Personnel facilities
Baking Science & Technology
Product protection programs
Sanitary design of equipment
Building design and maintenance
Floors
Drains
Walls
Ceilings
Lighting
Doors
Traffic
Warehouse design
Grounds
Glass and brittle plastic
Allergen control
Vendor certification
Receiving and storage
Control in batching and blending
Production control and scheduling
Control of rework
Tracking and traceability
Cleaning
Education
Chemical handling and control
MSDS sheets
Chemicals
Lubricants
Pest management
Premises for program building
Pest exclusion
Monitoring
Chemicals for pest control
Documenting the program
Verifi cation and recordkeeping
Forms
Proper recordkeeping