Table Of ContentP1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
Bakery Food Manufacture
and Quality
Water Control and Effects
Stanley P. Cauvain and Linda S. Young
BakeTran,HighWycombe,Buckinghamshire,UK
A John Wiley & Sons, Ltd., Publication
Bakery Food Manufacture and Quality: Water C ontrol and Effects Stanley P. Cauvain and Linda S. Young
© 2008 Stanley P. Cauvain and Linda S. Young. ISBN: 978-1-405-17613-2
i
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
Thiseditionfirstpublished2008
(cid:2)C 2008byStanleyP.CauvainandLindaS.Young
BlackwellPublishingwasacquiredbyJohnWiley&SonsinFebruary2007.Blackwell’spublishing
programmehasbeenmergedwithWiley’sglobalScientific,Technical,andMedicalbusinesstoform
Wiley-Blackwell.
Registeredoffice
JohnWiley&SonsLtd,TheAtrium,SouthernGate,Chichester,WestSussex,PO198SQ,UnitedKingdom
Editorialoffice
9600GarsingtonRoad,Oxford,OX42DQ,UnitedKingdom
2121StateAvenue,Ames,Iowa50014-8300,USA
Fordetailsofourglobaleditorialoffices,forcustomerservicesandforinformationabouthowtoapply
forpermissiontoreusethecopyrightmaterialinthisbookpleaseseeourwebsiteat
www.wiley.com/wiley-blackwell.
Therightoftheauthortobeidentifiedastheauthorofthisworkhasbeenassertedinaccordancewith
theCopyright,DesignsandPatentsAct1988.
Allrightsreserved.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,or
transmitted,inanyformorbyanymeans,electronic,mechanical,photocopying,recordingorotherwise,
exceptaspermittedbytheUKCopyright,DesignsandPatentsAct1988,withoutthepriorpermissionof
thepublisher.
Wileyalsopublishesitsbooksinavarietyofelectronicformats.Somecontentthatappearsinprintmay
notbeavailableinelectronicbooks.
Designationsusedbycompaniestodistinguishtheirproductsareoftenclaimedastrademarks.Allbrand
namesandproductnamesusedinthisbookaretradenames,servicemarks,trademarksorregistered
trademarksoftheirrespectiveowners.Thepublisherisnotassociatedwithanyproductorvendor
mentionedinthisbook.Thispublicationisdesignedtoprovideaccurateandauthoritativeinformationin
regardtothesubjectmattercovered.Itissoldontheunderstandingthatthepublisherisnotengagedin
renderingprofessionalservices.Ifprofessionaladviceorotherexpertassistanceisrequired,theservices
ofacompetentprofessionalshouldbesought.
LibraryofCongressCataloging-in-PublicationData
Cauvain,StanleyP.
Bakeryfoodmanufactureandquality:watercontrolandeffects/StanleyP.Cauvainand
LindaS.Young.–2nded.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN-13:978-1-4051-7613-2(hardback:alk.paper)
ISBN-10:1-4051-7613-X(hardback:alk.paper) 1.Bakedproducts. 2.Baking–Qualitycontrol.
I.Young,LindaS. II.Title.
TX552.15.C382008
(cid:3)
641.815–dc22 2008002545
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
Setin10/13ptPalatinobyAptara
PrintedinSingaporebyUtopiaPressPteLtd
1 2008
ii
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
Contents
Prefacetothesecondedition ix
Prefacetothefirstedition xi
1 WaterandItsRolesinBakedProducts 1
Introduction 1
Thecompositionandheat-relatedpropertiesofwater 2
Vapourpressureandrelativehumidity 4
Waterhardness 8
Ionisationandsolutions 10
Thesolubilityofsolidsandtheirrecrystallisation 12
Waterofcrystallisation 14
Vapourpressureofsolutions 14
Osmoticpressure 16
Gasesinasolution 17
Suspensions 18
Colloidalsuspensions 19
Hydration 20
Waterasaplasticiser 21
Surfacetensionandcapillaryaction 22
Gelsandemulsions 23
Waterinbakeryingredients 25
Usingwaterasaprocessingtool 26
Assessingwaterinbakedproducts 28
Conclusions 29
References 29
2 TheRoleofWaterintheFormationandProcessingof
BreadDoughs 32
Introduction 32
Wheatflourproperties 32
Theformationofbreaddoughs 34
Optimumbreaddoughwaterlevels 39
Wheatflourwaterabsorptioncapacityanditsdetermination 42
Waterlevelsinryebreaddoughs 45
iii
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
iv Contents
Pre-hydrationofflour,wheatandothergrainsinthe
manufactureofbreadandfermentedproducts 46
Waterinbrewsandsponges 50
Wateranddoughdevelopment 51
Theeffectsofdoughingredientsonwaterlevelsin
breaddoughs 52
Driedgluten 52
Salt 53
Sugars 54
Enzymes 54
Non-wheatfibres 55
Otheringredients 55
Otherfactorsaffectingthelevelofwateraddedtodoughs 56
Doughandwatertemperatures 57
Water,doughrheologyandmoulding 62
Conclusions 65
References 69
3 TheRoleofWaterintheFormationandProcessingof
Batters,BiscuitandCookieDoughs,andPastes 73
Introduction 73
Theformationofcakebatters 74
Dissolutionandhydrationofingredientsincakebatters 75
Waterlevelsincakebatters 77
Water-containingingredientsandtheircontribution
tocakebatters 81
Flourpropertiesandwaterlevelsincakebatters 84
Gasesincakebatters 85
Waferandotherbatters 85
Controlofbattertemperatures 87
Batterviscosityanditsmeasurement 88
Formationandprocessingofbiscuitandcookiedoughs 90
Thecontroloftemperatureinthemanufactureof
biscuitandcookiedoughs 92
Formationandprocessingofshortpastrydoughs 93
Formationandprocessingoflaminateddoughs 95
Theimpactofingredientsonthewaterlevelinthe
formationofbiscuitandcookiedoughsandpastes 97
Biscuitdoughandpasterheologicalproperties 98
Compression–extrusiontests 99
Recordingdoughmixers 100
Load–extensiontests 100
Fundamentaltests 101
Chouxpastries 102
Bakeryproductsnotbasedonflour 102
Bakedproducts 102
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
Contents v
Fillings 103
Toppingsandicings 103
Marshmallow 104
Jamsandjellies 104
Conclusions 105
References 108
4 TheContributionofWaterDuringProcessing,Baking,
CoolingandFreezing 111
Introduction 111
Waterinretardedunbakeddoughs 112
Theinfluenceofmoistureonwhitespotformation
duringtheretardingoffermenteddoughs 114
Theimportanceofrelativehumidityduringproofof
fermenteddoughs 115
Thecontributionofwater(steam)toexpansionand
productstructureduringbaking 117
Breadandfermentedproducts 119
Cakes 121
Laminatedproducts 123
Biscuitsandpastries 125
Chouxpastry 125
Doughnuts 126
Wafers 127
Applicationsofsteamduringbaking 127
Bread 128
Part-bakedbreads 129
Cakes 129
Chouxpastry 130
Ryebreads 130
Chinesesteamedbreads 131
Surfacetreatmentswithwaterandwater-basedsolutions 131
Waterandmicrowavebaking 132
Themanagementofwaterlossesduringbakingandcooling 133
Waterinfrozenbakeryproducts 135
Conclusions 137
References 140
5 EffectsofWateronProductTexturalPropertiesandTheir
ChangesDuringStorage 143
Introduction 143
Thecontributionofproductmoisturecontentto
bakedproductcharacter 143
Breadandfermentedgoods 144
Cakes 145
Pastriesandlaminatedproducts 147
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
vi Contents
Biscuitsandcookies 148
Lossofproductfreshness(staling) 149
Changesinbreadcharacterduringstorage 149
Changesinthecharacterofcakes,biscuitsandpastries 151
Checkinginbiscuitsandcrackers 152
Waterandstalinginbread 154
Stalingincakes 158
Effectsoffreezingandthawingonproducttexture
andeatingquality 158
Unbakedbreaddoughs 159
Unbakedcakebatters 161
Unbakedpastries 161
Bread 162
Shellingwithfrozencrustybreadsandpart-baked
products 165
Cakes 165
Compositeproducts 167
Theimpactofpackagingontexture 167
Conclusions 169
References 170
6 WaterActivity 174
Introduction 174
Sourcesofmoistureinbakeryproducts 174
Productmoisturecontent 176
Theimportanceofwateractivity 178
Thelinkbetweenmoisturecontentandwateractivity 178
Definitionsofwateractivityandequilibriumrelative
humidity 181
Wateractivityandmicrobialspoilage 184
Wateractivityandthemould-freeshelf-lifeofaproduct 187
Effectsofpackaging 191
Wateractivityandproductrancidity 192
Theinfluenceofingredientsonwateractivity 193
Sucroseequivalence 195
Conclusions 196
References 197
7 MoistureMigrationandItsControlin
CompositeProducts 199
Introduction 199
Mechanismsofmoisturemigration 200
Diffusion 200
Vapourphasetransfer 202
Syneresis 203
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
Contents vii
Fruitedcakesandbreads 204
Creamcakes 206
Sugar-basedtoppings 210
Savourypastryproducts 211
Sweetenedpastryproducts 214
Usingstabiliserstocontrolmoisturemigration 217
Moisturemigrationincompositebiscuitproducts 218
Theapplicationofmoisturebarriers 219
Useofpackagingmaterials 221
Moisturemigrationandtheproductshelf-life 222
Method1 223
Method2 223
Method3 224
Conclusions 224
References 227
8 MethodsofDeterminingMoistureContentand
WaterActivity 228
Introduction 228
Determinationofproductmoisturecontentandwater
activity 228
Measuringmoisturecontent 229
Ovendryingmethods 230
Airovendrying 230
Vacuumovendrying 232
Electricalmethods 233
Electronicmoisturemeters 233
Nuclearmagneticresonance 234
Nearinfrared 234
IR–directheating 235
Othertechniquesformoisturemeasurement 236
Summaryofinstrumenttypesusedformoisture
measurement 236
Methodsforthecalculationofmoisturecontent 237
Methodsforthemeasurementofwateractivity 238
Psychrometry 238
Indicatorsalts 239
Mechanicalmethods 239
Dewpoint 240
Electricandcoulometricmethods 241
Spectroscopicmethods 241
Quartzcrystaloscillation 241
Thermalconductivitygasanalysis 241
Weightchangemethod 242
PreparingsamplesforERHmeasurement 243
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
viii Contents
Bread,rolls,plaincakes,biscuitsandcookies 244
Swissrolls 245
FruitcakesandChristmaspuddings 245
Filledproducts 245
InstrumentalmeasurementofERH 245
MethodsofcalculatingwateractivityandERH 247
Thesemethod 249
Determiningsedatavalues 250
CalculatingERHusingthesemethod 251
Sucroseconcentrationmethod 252
Othermethodsforcalculatingwateractivity 254
Softwaretocalculatewateractivity 255
ERHCALCTM 256
Conclusions 259
References 260
9 StrategiesforExtendingBakeryProductShelf-Life 263
Introduction 263
Manipulatingwateractivityusingingredients 263
Storagetemperature 265
EffectsofpH 265
Extendingtheproductshelf-lifebyadjustingwatercontent 266
Changingsaltlevels 267
Effectsofsugarsonthecakeshelf-life 268
Sucrose 269
Othersugars 270
Usinghumectants 272
Summaryoftheeffectsofrecipechangestothecake
shelf-life 273
Usingpreservatives 274
Flourconfectioneryproducts 275
Fermentedproducts 276
Biscuitproducts 276
Reducingmoisturemigration 276
Extendingshelf-lifebyothermeans 278
Ethanolsurfacespraying 278
Modifiedatmospherepackaging 279
Intelligentpackaging 280
Packagingbeforebaking 281
Packagingdirectlyafterbaking 281
IRandUVirradiation,andmicrowaveradiation 281
Conclusions 282
References 282
Index 285
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
Preface to the second edition
Inthestudyofbakingandbakedproductsitquicklybecomesapparent
thattheinteractionsbetweeningredients,recipeandprocessarecom-
plexand,whilemanyofthe‘rules’whichgovernfinalproductquality
areknownandunderstood,gapsstillremainintheknowledgebasethat
coversthesubjects.Itisalsosoonapparentthattheformandnatureof
bakedproductsareconstantlychangingasnewproductsandprocesses
evolve.Whiletraditionalproductsremainavailabletheytooaresubject
tochange,notleastinresponsetolegislativeandconsumerpressures,
aswellaschangingfood‘fashions’.
Underpinningallthecomplexinteractionswhichcharacterisebaking
isoneingredientwhichinitssimplestformremainsrelativelyconstant
–water.Itschemicalcompositiondoesnotchangeanditcannotbere-
placedbyanyotheringredient.Theremaybeissueswithitsavailability,
and on occasion its quality, but the basic ingredient remains the same
as it was when baking was invented, probably around 10,000 years
ago.
If water is so unchanging why does a book on its applications in
bakingneedupdating?Itisbecausealltheotherchangeswhichoccurin
bakingimpactonthewaywaterisusedinthemanufactureofproducts.
Whenanewingredientisintroduced,onehastoknowsomethingabout
the degree of its interaction with water and how that might in turn
influenceprocessingandfinalproductquality.Newresearchincreases
our knowledge of the behaviour of water in baked products and we
progressively close the knowledge gaps referred to above. In writing
thissecondeditionwehavetriedtoidentifyrelevantnewinformation
and have added it to the knowledge base on the roles of water in the
manufactureofbakedproducts.
At the same time we revisited the existing knowledge bases to see
whatmorewecouldfindthatwouldaddvaluetothissecondedition.
Looking at existing knowledge bases is often a neglected activity, or
one which at best receives limited attention. This is hardly surprising
inmanufacturingindustriesthatplaceemphasesonachievingproduc-
tionandinitiatingnewdevelopmentsasquicklyaspossible.Inrevising
ix
P1:SFK/XXX P2:SFK
BLBK016-Cauvain 9781405176132 May30,2008 21:52
x Prefacetothesecondedition
this book we hope that we have increased its practical usefulness and
continued to remind students and practitioners of baking of the vital
role that water plays in the different manufacturing processes and its
contributiontofinalproductquality.
StanleyP.Cauvain
LindaS.Young
