Bakery Food Manufacture and Quality - Water Control and Effects - S. P. Cauvain and L. S. Young (Wiley-Blackwell, 2000).pdf

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.