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By Stanley P Cauvain, Linda S Young

While issues get it wrong within the bakery the pressures of construction don't let time for long examine into the answer. Written by way of of the best specialists within the box, Baking: difficulties Solved presents solutions to the main often encountered difficulties within the baking undefined. The ebook bargains sensible ideas in addition to precious tips on enhancing construction and optimizing product liability.

At a time whilst strain on product caliber and productiveness hasn't ever been so excessive, the necessity to locate fast and powerful strategies is super. This e-book addresses over two hundred baking difficulties in an simply searchable question-and-answer structure. each one query has a concise, sensible, and authoritative solution designed to keep up product caliber and productiveness. Baking: difficulties Solved is helping you find info on difficulties, comprehend the factors, and enforce recommendations quick and successfully.

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4 We have been using a flour ‘fortified’ with dry gluten for breadmaking. The bread is satisfactory when made on a high-speed mixer but less so when we use a low-speed mixer. What is ‘dry gluten’ and can you explain why we get different results when we change mixers? Dry gluten is obtained by washing out the starch from a wheat flour dough (McDermott, 1986). e. its ability to form gluten after hydration and dough mixing. Typically the protein content of the dry gluten will be in the region of 70–75% dry matter.

Some will be minor and some extensive in nature, but they will all be important. To a large extent identification of the cause of the problem will be based on sound observation and the application of appropriate knowledge in a systematic manner. As bakers we have to deal with a mixture of complex ingredients and their many interactions with one another and the production processes we use. For practical bakers many of the causes of problems are ‘hidden’, for example, a change in flour properties is seldom obvious until a defective product leaves the oven.

CAUVAIN, S. P. A. (1996) Sponge cake technology. CCFRA Review No. 2, CCFRA, Chipping Campden, UK. DTI (1993) Quality Optimisation in the Food Industry – Applying Taguchi Methods in the Baking Industry, DTI Project CSA 1923, DTI, London, UK. KULP, K. J. Lorenz and K. Kulp), Marcel Dekker, New York, USA, pp. 639–682. H. (no date) Munsell System of Colour Notation, Macbeth, Baltimore, USA. ANDERSON, J. P. (1995) Improving cake product quality, in Proceedings of Expert Systems 95, the 15th Annual Conference of the British Computer Society Specialist Group on Expert Systems, December, pp.

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