Chapter 2. Key Characteristics of Existing Bakery-Product Groups and Typical Variations Within Such Groups
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 16 NOV 2007
DOI: 10.1002/9780470995907.ch2
Copyright © 2006 by Stanley P. Cauvain and Linda S. Young
Book Title
Baked Products: Science, Technology and Practice
Additional Information
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2007) Key Characteristics of Existing Bakery-Product Groups and Typical Variations Within Such Groups, in Baked Products: Science, Technology and Practice, Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470995907.ch2
Editor Information
BakeTran, High Wycombe, Bucks, UK
Publication History
- Published Online: 16 NOV 2007
- Published Print: 11 SEP 2006
ISBN Information
Print ISBN: 9781405127028
Online ISBN: 9780470995907
- Summary
- Chapter
Keywords:
- bakery-product groups;
- processed foods;
- shape;
- external colour;
- crust character
Summary
This chapter contains sections titled:
What makes baked products different from other processed foods?
An introduction to the methods used to characterise baked products
Methods for evaluating the character of baked products
Key physical characteristics of bread and fermented goods
Key physical characteristics of sponges and cakes
Key physical characteristics of biscuits, crackers and cookies
Key physical characteristics of pastry