Chapter 2. Key Characteristics of Existing Bakery-Product Groups and Typical Variations Within Such Groups

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

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995907.ch2

Baked Products: Science, Technology and Practice

Baked Products: Science, Technology and Practice

How to Cite

Cauvain, S. P. and Young, L. S. (eds) (2006) 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

  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

SEARCH

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