12. Baking

  1. James G. Brennan MSc FIFST2 and
  2. Dr. Alistair S. Grandison3
  1. Stanley P. Cauvain

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch12

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Cauvain, S. P. (2011) Baking, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch12

Editor Information

  1. 2

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 3

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. BakeTran, 1 Oakland close, Freeland, Witney, OX 29 8AX, UK

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361

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Keywords:

  • CBP;
  • dough mixing;
  • gluten development;
  • proving;
  • sponge and dough process;
  • structure control;
  • cakes;
  • pastry;
  • biscuits;
  • crackers

Summary

This chapter contains sections titled:

  • Introduction

  • The Key Characteristics of Existing Bakery Product Groups

  • Bread Making

  • The Manufacture of Cakes

  • Biscuit and Cookie Making

  • The Manufacture of Pastry Products

  • References