Chapter 1. Water and Its Roles in Baked Products

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

Published Online: 18 FEB 2009

DOI: 10.1002/9781444301083.ch1

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

How to Cite

Cauvain, S. P. and Young, L. S. (2008) Water and Its Roles in Baked Products, in Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301083.ch1

Author Information

  1. BakeTran, High Wycombe, Buckinghamshire, UK

Publication History

  1. Published Online: 18 FEB 2009
  2. Published Print: 29 AUG 2008

ISBN Information

Print ISBN: 9781405176132

Online ISBN: 9781444301083

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Keywords:

  • water and its roles in baked products;
  • saturated vapour pressure (SVP) and temperature for water;
  • water hardness;
  • water as processing tool;
  • detecting water in baked products and moisture content measurement;
  • cutting or scoring surface of dough pieces before baking;
  • ingredient moisture contents;
  • bakery ingredients and water;
  • surface tension and capillary action

Summary

This chapter contains sections titled:

  • Introduction

  • The composition and heat-related properties of water

  • Vapour pressure and relative humidity

  • Water hardness

  • Ionisation and solutions

  • The solubility of solids and their recrystallisation

  • Water of crystallisation

  • Vapour pressure of solutions

  • Osmotic pressure

  • Gases in a solution

  • Suspensions

  • Colloidal suspensions

  • Hydration

  • Water as a plasticiser

  • Surface tension and capillary action

  • Gels and emulsions

  • Water in bakery ingredients

  • Using water as a processing tool

  • Assessing water in baked products

  • Conclusions

  • References