The Science Of Bakery Products

The Science of Bakery Products The Science of Bakery Products Edited by W. P. Edwards Bardfield Consultants, Braintree, Essex, UK ISBN: 978-0-85404-486-3 A catalogue record for this book is available from the British Library r The Royal Society of Chemistry 2007 All rights reserved Apart from fair dealing for the purposes of research for non-commercial purposes or for private study, criticism or review, as permitted under the Copyright, Designs and Patents Act 1988 and the Copyright and Related Rights Regulations 2003, this publication may not be reproduced, stored or transmitted, in any form or by any means, without the prior permission in writing of The Royal Society of Chemistry, or in the case of reproduction in accordance with the terms of licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of the licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to The Royal Society of Chemistry at the address printed on this page. Published by The Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF, UK Registered Charity Number 207890 For further information see our web site at www.rsc.org Preface This book has its origins from when I moved from the confectionery industry to the flour milling business. One of the reasons I wrote this book was because I failed to find a suitable book on the science and technology of baking. It is intended to be used along with my Science of Sugar Confectionery book in the RSC Paperbacks series. The book is aimed to fulfil the needs of students at A level and above who need to know the science of baking. It also intends to cover the needs of newcomers to the baking industry. Making baked products, particularly bread, is one of the oldest human activities. This book attempts to explain the underlying science behind making baked products. It is aimed at both scientists and science students for understanding the application of science and technology of baked products, as well as bakers and apprentices who want to understand the science. There are two important decisions that the author of a work like this has to make – the topics to cover and the topics to omit. These decisions have been made on the basis of what information is likely to be useful to the reader. W.P. Edwards Bardfield Consultants, Braintree, Essex, UK v Contents Chapter 1 1.1 1.2 1.3 Chapter 2 1 Introduction History Language and Units Food Law 1.3.1 Bread and Food Law 1.3.2 Health and Safety 1 4 5 7 10 Science 11 2.1 11 11 11 12 12 12 12 13 13 14 14 15 16 16 18 19 19 20 20 22 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 Basic Science 2.1.1 Stability 2.1.2 The Water Activity 2.1.3 The Equilibrium Relative Humidity (ERH) 2.1.4 The Dew Point Colligative Properties 2.2.1 Boiling Points 2.2.2 Measuring Vacuum pH Polarimetry The Maillard Reaction 2.5.1 Sulfur-containing Amino Acids 2.5.2 Products from Proline 2.5.3 Strecker Aldehydes Densimetry Refractive Index Buffe