Baking Technology

This text reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. The consumer demand for increased calories, increased fibre leves, decreased fat and sodium content are the drivng force behind many of the developments described in this text.

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake.

Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.