Chapter 5. Effects of Water on Product Textural Properties and Their Changes During Storage

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

Published Online: 18 FEB 2009

DOI: 10.1002/9781444301083.ch5

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) Effects of Water on Product Textural Properties and Their Changes During Storage, in Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301083.ch5

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:

  • product moisture content in baked product character;
  • average moisture contents for UK breads;
  • effects of water on product textural properties;
  • panel score and moisture content relationship of cake crumb;
  • sensory rating and pastry crispness relationship;
  • loss of product freshness (staling);
  • cakes, biscuits and pastries - changes in character;
  • checking in biscuits and crackers;
  • temperature effect on firming rate of bread;
  • freezing and thawing on product texture and eating quality

Summary

This chapter contains sections titled:

  • Introduction

  • The contribution of product moisture content to baked product character

  • Loss of product freshness (staling)

  • Effects of freezing and thawing on product texture and eating quality

  • The impact of packaging on texture

  • Conclusions

  • References