Handbook of Baking Science and Engineering is the first comprehensive reference to focus on the engineering aspects of the baking process. This handbook covers comparisons of the three major starch products: bread, cookies and crackers, and cake. Topics include parameters for the design and construction of baking ovens, how processing conditions influence the quality of products, the parallel between the drying and baking operation, the specificity of the baking operation, and the volume expansion challenge. The book also addresses other physicochemical phenomena that occur during baking, and includes substantial chapters on the measurement of transport properties during baking.
Introduction. Fundamentals Aspects. Baking in Various Industrial Sectors. Description of Various Industrial Baking Ovens. Characterization of Baking Ovens. Transport Properties During Baking. Modeling of the Baking Process. Control of the Baking Process. Basics for the Design of Baking Ovens. Appendices.