Chapter 3. The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes

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

Published Online: 18 FEB 2009

DOI: 10.1002/9781444301083.ch3

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) The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes, in Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301083.ch3

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:

  • role of water in formation of bakery products;
  • cake batter formation;
  • dissolution and hydration of ingredients in cake batters;
  • cake batter water levels;
  • water level on sponge cake moisture content;
  • water-containing ingredients and contribution to cake batters;
  • gases in cake batters;
  • batter temperature control;
  • role of water in biscuit and cookie dough production;
  • formation and processing of short pastry and laminated doughs

Summary

This chapter contains sections titled:

  • Introduction

  • The formation of cake batters

  • Dissolution and hydration of ingredients in cake batters

  • Water levels in cake batters

  • Water-containing ingredients and their contribution to cake batters

  • Flour properties and water levels in cake batters

  • Gases in cake batters

  • Wafer and other batters

  • Control of batter temperatures

  • Batter viscosity and its measurement

  • Formation and processing of biscuit and cookie doughs

  • The control of temperature in the manufacture of biscuit and cookie doughs

  • Formation and processing of short pastry doughs

  • Formation and processing of laminated doughs

  • The impact of ingredients on the water level in the formation of biscuit and cookie doughs and pastes

  • Biscuit dough and paste rheological properties

  • Choux pastries

  • Bakery products not based on flour

  • Conclusions

  • References