Chapter 5. The Nature of Baked Product Structure

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

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995907.ch5

Baked Products: Science, Technology and Practice

Baked Products: Science, Technology and Practice

How to Cite

Cauvain, S. P. and Young, L. S. (eds) (2006) The Nature of Baked Product Structure, in Baked Products: Science, Technology and Practice, Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470995907.ch5

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:

  • baked product structure;
  • cellular structures;
  • properties of gluten;
  • bread and fermented goods;
  • short and sweetened pastry

Summary

This chapter contains sections titled:

  • Introduction

  • Techniques used to evaluate baked-product structure

  • The formation of cellular structures

  • The formation and properties of gluten

  • The role of fat in the formation of baked-product structures

  • Mechanisms of structure formation and expansion in baked products