Chapter 8. Baking, Extrusion and Frying

  1. James G. Brennan
  1. Dr. Bogdan J. Dobraszczyk1,
  2. Professor Paul Ainsworth2,
  3. Dr. Senol Ibanoglu3,
  4. Dr. Pedro Bouchon4

Published Online: 9 MAY 2006

DOI: 10.1002/3527607579.ch8

Book Title

Food Processing Handbook

Food Processing Handbook

Additional Information

How to Cite

Dobraszczyk, B. J., Ainsworth, P., Ibanoglu, S. and Bouchon, P. (2006) Baking, Extrusion and Frying, in Food Processing Handbook (ed J. G. Brennan), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG. doi: 10.1002/3527607579.ch8

Editor Information

  1. 16 Benning Way, Wokingham, Berkshire, RG40 1XX, UK

Author Information

  1. 1

    School of Food Biosciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, UK

  2. 2

    Department of Food and Consumer Technology, Manchester Metropolitan University, Old Hall Lane, Manchester, M14 6HR, UK

  3. 3

    Department of Food Engineering, Gaziantep University, Kilis Road, 27310 Gaziantep, Turkey

  4. 4

    Departamento de Ingeniera Quimica y Bioprocesos, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Macul, Santiago, Chile

Publication History

  1. Published Online: 9 MAY 2006
  2. Published Print: 21 NOV 2005

ISBN Information

Print ISBN: 9783527307197

Online ISBN: 9783527607570

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CHAPTER TOOLS

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Keywords:

  • food processing;
  • baking;
  • extrusion;
  • frying;
  • bread production;
  • frying process;
  • frying equipment;
  • frying oils;
  • heat and mass transfer during deep-fat frying

Summary

This chapter contains sections titled:

  • Baking Bread

    • General Principles

    • Methods of Bread Production

      • Bulk Fermentation

      • Chorleywood Bread Process

    • The Baking Process

      • Mixing

      • Fermentation (Proof)

      • Baking

    • Gluten Polymer Structure, Rheology and Baking

    • Baking Quality and Rheology

  • Extrusion

    • General Principles

      • The Extrusion Process

      • Advantages of the Extrusion Process

    • Extrusion Equipment

      • Single-Screw Extruders

      • Twin-Screw Extruders

      • Comparison of Single- and Twin-Screw Extruders

    • Effects of Extrusion on the Properties of Foods

      • Extrusion of Starch-Based Products

      • Nutritional Changes

      • Flavour Formation and Retention During Extrusion

  • Frying

    • General Principles

      • The Frying Process

      • Fried Products

    • Frying Equipment

      • Batch Frying Equipment

      • Continuous Frying Equipment

      • Oil-Reducing System

    • Frying Oils

    • Potato Chip and Potato Crisp Production

      • Potato Chip Production

      • Potato Crisp Production

    • Heat and Mass Transfer During Deep-Fat Frying

    • Modelling Deep-Fat Frying

    • Kinetics of Oil Uptake

    • Factors Affecting Oil Absorption

    • Microstructural Changes During Deep-Fat Frying

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