Chapter 1. Current Approaches to the Classification of Bakery Products

  1. Stanley P. Cauvain and
  2. Linda S. Young

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995907.ch1

Baked Products: Science, Technology and Practice

Baked Products: Science, Technology and Practice

How to Cite

Cauvain, S. P. and Young, L. S. (eds) (2007) Current Approaches to the Classification of Bakery Products, in Baked Products: Science, Technology and Practice, Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470995907.ch1

Editor Information

  1. BakeTran, High Wycombe, Bucks, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 11 SEP 2006

ISBN Information

Print ISBN: 9781405127028

Online ISBN: 9780470995907

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Keywords:

  • bakery products;
  • classification;
  • historical background;
  • bread and fermented goods;
  • recipe balance

Summary

This chapter contains sections titled:

  • Introduction

  • Historical background to the manufacture of baked products

  • Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits

  • The concept of recipe balance in the development of baked products

  • Reconsidering the basis for baked-product classification