Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.
The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.
1. Chapter 1. Introduction to Problem-Solving Techniques - p. 1 2. Chapter 2. Raw Materials - p. 33 3. Abstract - p. 33 4. 2.1 Wheat and grains - p. 33 5. 2.1.1 Can you explain the functions of the different components in the wheat grain and, after milling, their contributions to the manufacture of baked products? - p. 33 6. Further reading - p. 35 7. 2.1.2 We understand that millers often use a mixture of different wheats to manufacture the flours that they supply to us. Can you explain why they do this? - p. 35 8. 2.1.3 Why are there so many varieties of wheat and how are they classified? - p. 37 9. 2.1.4 We have heard several experienced bakers talking about the ‘new harvest effect’ and the problems that it can cause. Can you explain what is behind this phenomena and how we can mitigate its effects? - p. 38 10. 2.1.5 We are a bakery working with a local farmer and miller to produce a range of local breads and want to use some different varieties and forms of malted grains that we are producing. Can you advise us on any special issues that we should be aware of? - p. 40 11. Further reading - p. 40 12. 2.1.6 Can we mix oats or oat products with our wheat flours to make bakery products? If so, are there any special issues that we should be aware of? - p. 40 13. Further reading - p. 41 14. 2.1.7 What is micronised wheat? - p. 41 15. 2.2 Flours - p. 43 16. 2.2.1 Can you explain what the ash content means and should we ask for it to be determined on our flours? - p. 43 17. References - p. 44 18. 2.2.2 What does the term grade colour figure mean in flour specifications? How is it measured? What are the implications for bread quality? - p. 44 19. References - p. 46 20. 2.2.3 We have the water absorption capacity of our flour assessed regularly but find that this is different to the actual water level that we use in the bakery. What are the reasons for this difference and is it important for breadmaking? - p. 46 21. References - p. 49 22. 2.2.4 What effects will variations in flour protein content have on baked product quality? How is the property measured? - p. 49 23. References - p. 51 24. 2.2.5 There are many references to protein and gluten quality in the technical literature, how important are these properties for bread and other baked products? - p. 51 25. 2.2.6 I have seen that there are several different methods which can be used to assess flour protein quality, which one gives the most meaningful results? - p. 53 26. Further reading - p. 54 27. 2.2.7 We have been using a flour ‘fortified’ with dry gluten for breadmaking. The bread is satisfactory when made on a high-speed mixer but so less when we use a low-speed mixer. What is ‘dry gluten’ and can you explain why we get different results when we change mixers? - p. 54 28. Reference - p. 55 29. 2.2.8 Why is the protein content of wholemeal bread flour typically higher than that of white flours but the bread volume is commonly smaller with the former? - p. 55 30. Reference - p. 56 31. 2.2.9 We get a significant variation in the quality of our wholemeal bread and rolls depending on which flour we purchase. What characteristics should we look for in a wholemeal flour specification to get more consistent results? - p. 56 32. 2.2.10 What is the Falling Number of a flour, how is it measured and what values should we specify for our flour miller? - p. 58 33. Reference - p. 58 34. Further reading - p. 58 35. 2.2.11 What is damaged starch in flour? How is it damaged and how is it measured? What is its importance in baking? - p. 58 36. References - p. 60 37. 2.2.12 What characteristics should we specify for white bread flour and why? - p. 60 38. References - p. 62 39. 2.2.13 As enzymes such as alpha-amylase are inactivated by heat during baking, is it possible to use heat treatment of flour to inactivate the enzymes in low Hagberg Falling Number flours before baking? - p. 62 40. Reference - p. 63 41. 2.2.14 We are considering making traditional German-type rye breads and have researched the recipes and production methods. Do you have any suggestions as to what characteristics we should have in the rye flour? - p. 63 42. 2.2.15 We wish to add non-wheat fibres to some of our baked products to increase their healthiness. What fibres can we used, in what products and what potential technical problems should we be aware of? - p. 65 43. Further reading - p. 66 44. 2.2.16 Why is flour particle size important in cakemaking? - p. 66 45. 2.2.17 What is heat-treated flour and how can it be used? - p. 68 46. References - p. 68 47. 2.2.18 What is chlorinated flour and how is it used? - p. 68 48. References - p. 70 49. 2.2.19 What characteristics should we specify for cake flour? - p. 70 50. 2.2.20 We have had some wholemeal flour in stock for a while and noticed that it has passed its use by date. Can we still use it? And what are there any related issues with white flours? - p. 72 51. 2.2.21 What are the active components in self-raising flour? - p. 73 52. References - p. 73 53. 2.2.22 We have changed suppliers of our self-raising flour and find that we are not achieving the same product volume as before. If we adjust the recipe by adding more baking powder we, find that the products tend towards collapse. Can you explain why and how do we overcome the problems? - p. 73 54. 2.2.23 What are ‘organic’ flours, how do they differ from other flours and what will be the differences to the baked product? - p. 75 55. 2.2.24 What characteristics should we specify for our biscuit and cookie flours? - p. 76 56. References - p. 76 57. 2.3 Fats - p. 76 58. 2.3.1 What are the critical properties of fats for making bread, cakes and pastries? - p. 76 59. References - p. 78 60. 2.3.2 Can you explain the different terms used to describe bakery fats? What are the functionalities of the different forms in baking? - p. 78 61. References - p. 80 62. Further reading - p. 80 63. 2.3.3 Our bread doughs prove satisfactorily but they do not rise in the oven. On some occasions, they may even collapse and blisters form on the dough surface in the corners of the pans. What is the cause of these problems? - p. 80 64. References - p. 82 65. 2.3.4 What is the role of fat in the manufacture of puff pastry? - p. 82 66. Reference - p. 83 67. 2.3.5 Our puff pastry fails to rise sufficiently even though we believe that we are using the correct level of fat. Are we using the correct type of fat? - p. 83 68. Further reading - p. 84 69. 2.3.6 What is the role of fat in cakemaking? - p. 84 70. Further reading - p. 85 71. 2.3.7 We are making ‘all-butter’ cakes but find that after baking they lack volume and have a firm eating character. Why is this and is there any way to improve the cake quality? - p. 85 72. Reference - p. 86 73. 2.3.8 We have been using oil in the production of our sponge cakes, but we wish to change to using butter. Can you advise on how to do this? - p. 86 74. 2.3.9 We wish to produce a softer eating sponge cake and have been trying to add fat or oil but cannot get the quality we are seeking. Is the addition of fat to sponge batters possible and what do we need to do to achieve the quality we are seeking? - p. 88 75. Further reading - p. 88 76. 2.3.10 We want to make a range of bakery products using butter as the main or only fat in the recipe. Can you advise us of any special technical issues that we need to take into when using butter? - p. 88 77. Reference - p. 89 78. 2.3.11 We are using butter in several of our bakery products which comes in chilled at about 4°C (as cartons on pallets) and are encountering problems with variability in its processing. We recognise that is likely to be associated with the temperature of the butter when we are using it. What is the best way to treat the butter to get a more consistent performance? - p. 89 79. 2.3.12 We are seeking to reduce the level of fat that we use in some of our cake recipes but find that simply taking fat out adversely changes our product quality. What are the possibilities of using ‘fat replacers’ to help us with our strategy? - p. 91 80. 2.4 Sugars and sweeteners - p. 93 81. 2.4.1 What type of sugar (sucrose) should we use for the different products that we make in our bakery? - p. 93 82. Further reading - p. 94 83. 2.4.2 Can you explain some of the main features of alternative sugars to sucrose, and how they might be used in baking? - p. 94 84. 2.4.3 Why are sugars added to some bread recipes but not others? - p. 97 85. 2.5 Other ingredients - p. 99 86. 2.5.1 The chocolate fondant on our cream eclairs has been falling off the top of the casing and gathers on the tray underneath as a sticky syrup. What causes this and how can we prevent it? - p. 99 87. Further reading - p. 99 88. 2.5.2 When we changed our supply of bun spice we were using in our Hot Cross buns, we experienced problems with slow gassing in the prover and flowing of the buns during baking. What can we do to avoid these problems? - p. 99 89. 2.5.3 We wish to use milk powder in our fermented goods and have heard that it is advisable to use a heat-treated form. Can you explain why this is so? - p. 101 90. Reference - p. 101 91. 2.5.4 What are the functions of salt in baking, and how do set about reducing the levels that we use? - p. 101 92. References - p. 103 93. Further reading - p. 103 94. 2.5.5 We are using walnuts in our gateau buttercream filling and find that it turns black. It does not appear to be mould. What is the cause of this discolouration? - p. 103 95. 2.5.6 What is the role of emulsifier in the production of sponge cake products? - p. 105 96. References - p. 106 97. Further reading - p. 106 98. 2.5.7 What ingredients are commonly used as preservatives? Are there any particular benefits associated with different ones? - p. 106 99. References - p. 108 100. 2.5.8 What effect does vinegar have on bread and why is it added? - p. 108 101. 2.5.9 We have heard that alcohol can be used as a preservative. How is this achieved? - p. 110 102. References - p. 110 103. 2.5.10 What are the possible alternatives to chemically based preservatives? - p. 110 104. 2.5.11 What are the differences between diastatic and non-diastatic malt powders, and how can they be used in baking? - p. 112 105. 2.5.12 We read a lot about the different enzymes which are now available and how they might be used in baking. Can you tell us what they are and what functions they have? - p. 113 106. References - p. 115 107. 2.5.13 How do anti-staling enzymes work? Can they be used in cake as well as in bread and fermented products? - p. 115 108. Further reading - p. 116 109. 2.5.14 What is lecithin and how is it used in baking? - p. 116 110. References - p. 117 111. Further reading - p. 117 112. 2.5.15 We have been having some problems with the quality of our bread, pastries and biscuits and one solution that has been recommended to us is that we should add a reducing agent to our recipes. Can you tell us more about reducing agents, and how they function in baked products? - p. 117 113. References - p. 120 114. Further reading - p. 120 115. 2.6 Aeration - p. 120 116. 2.6.1 I have heard that yeast requires oxygen before it can work correctly, is this true? - p. 120 117. 2.6.2 How does baker’s yeast produce carbon dioxide in breadmaking? - p. 122 118. 2.6.3 Are there any particular precautions that we should take in handling, storing and using bakers’ yeast in the compressed form? - p. 123 119. References - p. 124 120. 2.6.4 What are the causes of the dark brown patches we sometimes see on compressed baker’s yeast, and do they have any effect on baked product quality? - p. 124 121. 2.6.5 We have been advised to store our compressed yeast in the refrigerator but our dough temperature is much higher, is this the correct thing to do? - p. 126 122. Reference - p. 126 123. 2.6.6 We have seen references to a ‘lag phase’ for bakers’ yeast; what does this means and what are the implications for baking? - p. 126 124. References - p. 127 125. 2.6.7 What different types of bakers’ yeast are available? Would there be any particular advantages for us to use an alternative to Saccromyces cerivisii in the manufacture of our fermented products? - p. 127 126. References - p. 129 127. Further reading - p. 129 128. 2.6.8 What are the correct proportions of acids and alkali to use in baking powders? - p. 129 129. 2.6.9 What is meant by the term ‘double-acting’ baking powder, and what is the value of using such products? - p. 131 130. 2.6.10 Why is sodium bicarbonate frequently used alone or in excess to the normal in baking powder for the production of ginger products? - p. 132 131. 2.7 Improvers - p. 133 132. 2.7.1 What are bread improvers and why are they used? - p. 133 133. Further reading - p. 134 134. 2.7.2 What are the differences between dough conditioners and bread improvers? What consideration should we take into account when choosing which one to use? - p. 134 135. 2.7.3 What are the functions of ascorbic acid in breadmaking? - p. 136 136. Reference - p. 137 137. 2.7.4 We have heard that soya flour is added in breadmaking to make the bread whiter. Is this true, and if so how does it work? - p. 137 138. References - p. 138 139. 2.7.5 I understand that an enzyme called alpha-amylase can be added to flour or dough to improve bread quality but that there are several different forms. I have tried several and get different effects on bread softness. Which one(s) should I use? - p. 138 140. References - p. 140 141. 2.7.6 Why are emulsifiers used in bread improvers? And how do I decide which one I should be using? - p. 140 142. Further reading - p. 141 143. 2.7.7 What is L-cysteine hydrochloride, and what is it used for in bread improvers? - p. 141 144. References - p. 142 145. 2.7.8 Can we add a reducing agent during doughmaking so that we can reduce the energy input required during the mixing? - p. 142 146. 2.7.9 What is deactivated yeast and how is it used? - p. 144 147. Chapter 3. Key Relationships Between Ingredients, Recipes and Baked Product Qualities - p. 145 148. Chapter 4. Bread and Other Fermented Products - p. 153 149. Chapter 5. Cakes, Sponges and Muffins - p. 235 150. Chapter 6. Biscuits, Cookies, Crackers and Wafers - p. 299 151. Chapter 7. Pastries - p. 331 152. Chapter 8. Other Bakery Products - p. 375 153. Chapter 9. Processes and Equipment - p. 443 154. Chapter 10. Testing Methods - p. 469 155. Chapter 11. What? - p. 481 156. Index - p. 501
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.
The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.
1. Chapter 1. Introduction to Problem-Solving Techniques - p. 1 2. Chapter 2. Raw Materials - p. 33 3. Abstract - p. 33 4. 2.1 Wheat and grains - p. 33 5. 2.1.1 Can you explain the functions of the different components in the wheat grain and, after milling, their contributions to the manufacture of baked products? - p. 33 6. Further reading - p. 35 7. 2.1.2 We understand that millers often use a mixture of different wheats to manufacture the flours that they supply to us. Can you explain why they do this? - p. 35 8. 2.1.3 Why are there so many varieties of wheat and how are they classified? - p. 37 9. 2.1.4 We have heard several experienced bakers talking about the ‘new harvest effect’ and the problems that it can cause. Can you explain what is behind this phenomena and how we can mitigate its effects? - p. 38 10. 2.1.5 We are a bakery working with a local farmer and miller to produce a range of local breads and want to use some different varieties and forms of malted grains that we are producing. Can you advise us on any special issues that we should be aware of? - p. 40 11. Further reading - p. 40 12. 2.1.6 Can we mix oats or oat products with our wheat flours to make bakery products? If so, are there any special issues that we should be aware of? - p. 40 13. Further reading - p. 41 14. 2.1.7 What is micronised wheat? - p. 41 15. 2.2 Flours - p. 43 16. 2.2.1 Can you explain what the ash content means and should we ask for it to be determined on our flours? - p. 43 17. References - p. 44 18. 2.2.2 What does the term grade colour figure mean in flour specifications? How is it measured? What are the implications for bread quality? - p. 44 19. References - p. 46 20. 2.2.3 We have the water absorption capacity of our flour assessed regularly but find that this is different to the actual water level that we use in the bakery. What are the reasons for this difference and is it important for breadmaking? - p. 46 21. References - p. 49 22. 2.2.4 What effects will variations in flour protein content have on baked product quality? How is the property measured? - p. 49 23. References - p. 51 24. 2.2.5 There are many references to protein and gluten quality in the technical literature, how important are these properties for bread and other baked products? - p. 51 25. 2.2.6 I have seen that there are several different methods which can be used to assess flour protein quality, which one gives the most meaningful results? - p. 53 26. Further reading - p. 54 27. 2.2.7 We have been using a flour ‘fortified’ with dry gluten for breadmaking. The bread is satisfactory when made on a high-speed mixer but so less when we use a low-speed mixer. What is ‘dry gluten’ and can you explain why we get different results when we change mixers? - p. 54 28. Reference - p. 55 29. 2.2.8 Why is the protein content of wholemeal bread flour typically higher than that of white flours but the bread volume is commonly smaller with the former? - p. 55 30. Reference - p. 56 31. 2.2.9 We get a significant variation in the quality of our wholemeal bread and rolls depending on which flour we purchase. What characteristics should we look for in a wholemeal flour specification to get more consistent results? - p. 56 32. 2.2.10 What is the Falling Number of a flour, how is it measured and what values should we specify for our flour miller? - p. 58 33. Reference - p. 58 34. Further reading - p. 58 35. 2.2.11 What is damaged starch in flour? How is it damaged and how is it measured? What is its importance in baking? - p. 58 36. References - p. 60 37. 2.2.12 What characteristics should we specify for white bread flour and why? - p. 60 38. References - p. 62 39. 2.2.13 As enzymes such as alpha-amylase are inactivated by heat during baking, is it possible to use heat treatment of flour to inactivate the enzymes in low Hagberg Falling Number flours before baking? - p. 62 40. Reference - p. 63 41. 2.2.14 We are considering making traditional German-type rye breads and have researched the recipes and production methods. Do you have any suggestions as to what characteristics we should have in the rye flour? - p. 63 42. 2.2.15 We wish to add non-wheat fibres to some of our baked products to increase their healthiness. What fibres can we used, in what products and what potential technical problems should we be aware of? - p. 65 43. Further reading - p. 66 44. 2.2.16 Why is flour particle size important in cakemaking? - p. 66 45. 2.2.17 What is heat-treated flour and how can it be used? - p. 68 46. References - p. 68 47. 2.2.18 What is chlorinated flour and how is it used? - p. 68 48. References - p. 70 49. 2.2.19 What characteristics should we specify for cake flour? - p. 70 50. 2.2.20 We have had some wholemeal flour in stock for a while and noticed that it has passed its use by date. Can we still use it? And what are there any related issues with white flours? - p. 72 51. 2.2.21 What are the active components in self-raising flour? - p. 73 52. References - p. 73 53. 2.2.22 We have changed suppliers of our self-raising flour and find that we are not achieving the same product volume as before. If we adjust the recipe by adding more baking powder we, find that the products tend towards collapse. Can you explain why and how do we overcome the problems? - p. 73 54. 2.2.23 What are ‘organic’ flours, how do they differ from other flours and what will be the differences to the baked product? - p. 75 55. 2.2.24 What characteristics should we specify for our biscuit and cookie flours? - p. 76 56. References - p. 76 57. 2.3 Fats - p. 76 58. 2.3.1 What are the critical properties of fats for making bread, cakes and pastries? - p. 76 59. References - p. 78 60. 2.3.2 Can you explain the different terms used to describe bakery fats? What are the functionalities of the different forms in baking? - p. 78 61. References - p. 80 62. Further reading - p. 80 63. 2.3.3 Our bread doughs prove satisfactorily but they do not rise in the oven. On some occasions, they may even collapse and blisters form on the dough surface in the corners of the pans. What is the cause of these problems? - p. 80 64. References - p. 82 65. 2.3.4 What is the role of fat in the manufacture of puff pastry? - p. 82 66. Reference - p. 83 67. 2.3.5 Our puff pastry fails to rise sufficiently even though we believe that we are using the correct level of fat. Are we using the correct type of fat? - p. 83 68. Further reading - p. 84 69. 2.3.6 What is the role of fat in cakemaking? - p. 84 70. Further reading - p. 85 71. 2.3.7 We are making ‘all-butter’ cakes but find that after baking they lack volume and have a firm eating character. Why is this and is there any way to improve the cake quality? - p. 85 72. Reference - p. 86 73. 2.3.8 We have been using oil in the production of our sponge cakes, but we wish to change to using butter. Can you advise on how to do this? - p. 86 74. 2.3.9 We wish to produce a softer eating sponge cake and have been trying to add fat or oil but cannot get the quality we are seeking. Is the addition of fat to sponge batters possible and what do we need to do to achieve the quality we are seeking? - p. 88 75. Further reading - p. 88 76. 2.3.10 We want to make a range of bakery products using butter as the main or only fat in the recipe. Can you advise us of any special technical issues that we need to take into when using butter? - p. 88 77. Reference - p. 89 78. 2.3.11 We are using butter in several of our bakery products which comes in chilled at about 4°C (as cartons on pallets) and are encountering problems with variability in its processing. We recognise that is likely to be associated with the temperature of the butter when we are using it. What is the best way to treat the butter to get a more consistent performance? - p. 89 79. 2.3.12 We are seeking to reduce the level of fat that we use in some of our cake recipes but find that simply taking fat out adversely changes our product quality. What are the possibilities of using ‘fat replacers’ to help us with our strategy? - p. 91 80. 2.4 Sugars and sweeteners - p. 93 81. 2.4.1 What type of sugar (sucrose) should we use for the different products that we make in our bakery? - p. 93 82. Further reading - p. 94 83. 2.4.2 Can you explain some of the main features of alternative sugars to sucrose, and how they might be used in baking? - p. 94 84. 2.4.3 Why are sugars added to some bread recipes but not others? - p. 97 85. 2.5 Other ingredients - p. 99 86. 2.5.1 The chocolate fondant on our cream eclairs has been falling off the top of the casing and gathers on the tray underneath as a sticky syrup. What causes this and how can we prevent it? - p. 99 87. Further reading - p. 99 88. 2.5.2 When we changed our supply of bun spice we were using in our Hot Cross buns, we experienced problems with slow gassing in the prover and flowing of the buns during baking. What can we do to avoid these problems? - p. 99 89. 2.5.3 We wish to use milk powder in our fermented goods and have heard that it is advisable to use a heat-treated form. Can you explain why this is so? - p. 101 90. Reference - p. 101 91. 2.5.4 What are the functions of salt in baking, and how do set about reducing the levels that we use? - p. 101 92. References - p. 103 93. Further reading - p. 103 94. 2.5.5 We are using walnuts in our gateau buttercream filling and find that it turns black. It does not appear to be mould. What is the cause of this discolouration? - p. 103 95. 2.5.6 What is the role of emulsifier in the production of sponge cake products? - p. 105 96. References - p. 106 97. Further reading - p. 106 98. 2.5.7 What ingredients are commonly used as preservatives? Are there any particular benefits associated with different ones? - p. 106 99. References - p. 108 100. 2.5.8 What effect does vinegar have on bread and why is it added? - p. 108 101. 2.5.9 We have heard that alcohol can be used as a preservative. How is this achieved? - p. 110 102. References - p. 110 103. 2.5.10 What are the possible alternatives to chemically based preservatives? - p. 110 104. 2.5.11 What are the differences between diastatic and non-diastatic malt powders, and how can they be used in baking? - p. 112 105. 2.5.12 We read a lot about the different enzymes which are now available and how they might be used in baking. Can you tell us what they are and what functions they have? - p. 113 106. References - p. 115 107. 2.5.13 How do anti-staling enzymes work? Can they be used in cake as well as in bread and fermented products? - p. 115 108. Further reading - p. 116 109. 2.5.14 What is lecithin and how is it used in baking? - p. 116 110. References - p. 117 111. Further reading - p. 117 112. 2.5.15 We have been having some problems with the quality of our bread, pastries and biscuits and one solution that has been recommended to us is that we should add a reducing agent to our recipes. Can you tell us more about reducing agents, and how they function in baked products? - p. 117 113. References - p. 120 114. Further reading - p. 120 115. 2.6 Aeration - p. 120 116. 2.6.1 I have heard that yeast requires oxygen before it can work correctly, is this true? - p. 120 117. 2.6.2 How does baker’s yeast produce carbon dioxide in breadmaking? - p. 122 118. 2.6.3 Are there any particular precautions that we should take in handling, storing and using bakers’ yeast in the compressed form? - p. 123 119. References - p. 124 120. 2.6.4 What are the causes of the dark brown patches we sometimes see on compressed baker’s yeast, and do they have any effect on baked product quality? - p. 124 121. 2.6.5 We have been advised to store our compressed yeast in the refrigerator but our dough temperature is much higher, is this the correct thing to do? - p. 126 122. Reference - p. 126 123. 2.6.6 We have seen references to a ‘lag phase’ for bakers’ yeast; what does this means and what are the implications for baking? - p. 126 124. References - p. 127 125. 2.6.7 What different types of bakers’ yeast are available? Would there be any particular advantages for us to use an alternative to Saccromyces cerivisii in the manufacture of our fermented products? - p. 127 126. References - p. 129 127. Further reading - p. 129 128. 2.6.8 What are the correct proportions of acids and alkali to use in baking powders? - p. 129 129. 2.6.9 What is meant by the term ‘double-acting’ baking powder, and what is the value of using such products? - p. 131 130. 2.6.10 Why is sodium bicarbonate frequently used alone or in excess to the normal in baking powder for the production of ginger products? - p. 132 131. 2.7 Improvers - p. 133 132. 2.7.1 What are bread improvers and why are they used? - p. 133 133. Further reading - p. 134 134. 2.7.2 What are the differences between dough conditioners and bread improvers? What consideration should we take into account when choosing which one to use? - p. 134 135. 2.7.3 What are the functions of ascorbic acid in breadmaking? - p. 136 136. Reference - p. 137 137. 2.7.4 We have heard that soya flour is added in breadmaking to make the bread whiter. Is this true, and if so how does it work? - p. 137 138. References - p. 138 139. 2.7.5 I understand that an enzyme called alpha-amylase can be added to flour or dough to improve bread quality but that there are several different forms. I have tried several and get different effects on bread softness. Which one(s) should I use? - p. 138 140. References - p. 140 141. 2.7.6 Why are emulsifiers used in bread improvers? And how do I decide which one I should be using? - p. 140 142. Further reading - p. 141 143. 2.7.7 What is L-cysteine hydrochloride, and what is it used for in bread improvers? - p. 141 144. References - p. 142 145. 2.7.8 Can we add a reducing agent during doughmaking so that we can reduce the energy input required during the mixing? - p. 142 146. 2.7.9 What is deactivated yeast and how is it used? - p. 144 147. Chapter 3. Key Relationships Between Ingredients, Recipes and Baked Product Qualities - p. 145 148. Chapter 4. Bread and Other Fermented Products - p. 153 149. Chapter 5. Cakes, Sponges and Muffins - p. 235 150. Chapter 6. Biscuits, Cookies, Crackers and Wafers - p. 299 151. Chapter 7. Pastries - p. 331 152. Chapter 8. Other Bakery Products - p. 375 153. Chapter 9. Processes and Equipment - p. 443 154. Chapter 10. Testing Methods - p. 469 155. Chapter 11. What? - p. 481 156. Index - p. 501
