|Farid, Hamed - NABISCO BRANDS, INC..|
|Strouts, Brian - AMERICAN INST OF BAKING|
Submitted to: Handbook of Cereal Science and Technology
Publication Type: Book / Chapter
Publication Acceptance Date: September 14, 1997
Publication Date: N/A
Technical Abstract: Commercial bakers of soft wheat products need a thorough source for basic and practical information of the scientific principles governing the selection of ingredients for cakes, cookies, crackers, pie crusts, pretzels, puff pastries, donuts, and refrigerated and frozen doughs. This chapter offers that information as well as a broad treatment of the principles of baking soft wheat products. Traditional books, designed as text books, are organized in a way that scatters any particular relevant science throughout the book. This chapter organizes the science and knowledge base in complete units of practical information. It functions as a handbook to a good basic understanding of the principles and science of the commercial baking of soft wheat products. This chapter will assist students and new commercial bakers in quickly gaining a broad understand of why soft wheat products are formulated and baked as they are. It will serve as a quick reference handbook to established bakers.