Advances in Baking Technology - download pdf or read online

By W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)

ISBN-10: 0751400556

ISBN-13: 9780751400557

ISBN-10: 1489972560

ISBN-13: 9781489972569

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Most of all it depends on the quality of starch, proper amylolytic activity, and soluble pentosans content and quality. While tests of starch damage and amylolytic activity have been well known for many years, determination of pentosans is not yet accepted as a standard characteristic of rye baking quality, despite the fact that it was proved to be of similar importance as amylolytic activity (Fischer and Orlando, 1990). Neither has the determination of water absorption of rye flour been considered a usual standard characteristic till now.

24 ADVANCESINBAKINGTECHNOLOGY mixing can be explained by the differences in colloidal properties due to competition for water by other components. In normal wheat dough, gluten formation begins its swelling due to water absorption and mechanical mixing. At ambient temperature wheat gluten is a dominant absorbing material and retains water until the protein is denatured by heat in the oven. 6) Rye protein neither forms dough structure nor is a main water-absorbing component in dough. A significant proportion of the water is bound by rye pentosans at ambient temperature.

However, since India is the world's second largest cookie-consuming nation, over 600 roller mills produce high quality flour for cookies. The majority (75%) ofBangladeshi wheat is imported; both domestic and imported wheat are ground on chukki disc mills for chapatti flour. Chinese mills produce two main flours-special and standard. The extraction rate of standard flour is of the order of 85%, and is used primarily for steamed bread and dumpling production. Because a variety of hard and soft wheats are grown in different wheat-growing regions of China, the texture of products such as steamed bread can vary substantially, depending on the flour from which it was baked.

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Advances in Baking Technology by W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)


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