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Bakery food manufacture and quality: water control and effects

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Water is an essential component of almost all of the foods that we consume, yet its
presence may pass largely unnoticed. We derive considerable quantities of the water
that we need to sustain our lives from this ‘hidden’ water in foods.

The original idea for this book came from the running of seminars on water
activity in bakery products. Much is known about the contribution of water to food
spoilage and how microbial shelf-life can be influenced by restricting water availability.
After all, just like us, microorganisms need water to grow and flourish:
restrict the availability of the water and you can restrict microbial spoilage.
The contribution of water to organoleptic and other bakery food qualities has also
been studied and is largely appreciated. As with microbial growth, the availability of
water can be used to explain some of the quality changes that were observed during
product storage. The role of water as a plasticiser is becoming established and is
being used to help explain product structure formation and quality changes during
storage.

Despite the quantity of knowledge available on water in foods there seemed to be
two problems: there is too little understanding or appreciation of the basic and
unique properties of water; and while scientific texts on water in foods exist, there
are no practical or technical treaties on the role of water in bakery foods. While the
safety and quality of water for human consumption is a very important subject, it is
not directly addressed in this book.

As with many books, the original idea was only part of the story. In putting
together an outline for this book we realised that we too had failed to appreciate the
underpinning role that water plays in the manufacture of bakery foods. Here was an
ingredient that was essential to the quality of the baked product, but its level had
undergone a radical change during the baking process. We knew that a higher level
of water at the start of baking processes was important in achieving the required
final product quality but it was only when we began thinking about this book that we
realised just how important the relationship between starting and finishing water
levels are.

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

Malden, USA : Blackwell Science Ltd., 2000

Deskripsi Fisik

TX552.15.C38 - 664.752-dc21

Bahasa

English

ISBN/ISSN

0-632-05327-5

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

1st. ed.

Subjek

BAKED PRODUCTS
BAKING-QUALITY

Info Detail Spesifik

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Pernyataan Tanggungjawab

Sumbangan Dr. Dewi Fortuna Ayu, STP., M.Si.

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