Chapter 5. The Nature of Baked Product Structure
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 16 NOV 2007
DOI: 10.1002/9780470995907.ch5
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) 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
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:
- 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