Chapter 3. Characterisation of Bakery Products by Formulation and the key Functional Roles of the Main Ingredients Used in Baking

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

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995907.ch3

Baked Products: Science, Technology and Practice

Baked Products: Science, Technology and Practice

How to Cite

Cauvain, S. P. and Young, L. S. (eds) (2006) Characterisation of Bakery Products by Formulation and the key Functional Roles of the Main Ingredients Used in Baking, in Baked Products: Science, Technology and Practice, Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470995907.ch3

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;
  • characterisation;
  • ingredients;
  • structure forming;
  • aeration

Summary

This chapter contains sections titled:

  • Introduction

  • Key functional roles of individual ingredients

  • How baked-product formulations are expressed

  • Typical recipes used in the manufacture of baked products