Bread and Other Baked Products

Abstract

Abstract The article contains sections titled: 1. Introduction 2. Wheat Types and their Uses 3. Wheat Breeding and Biotechnology 3.1. Traditional Breeding 3.2. Biotechnology 4. Milling of Wheat 5. Wheat Flour 5.1. Flour Constituents 5.1.1. Starch 5.1.2. Protein 5.1.3. Lipids 5.1.4. Nonstarch Polysaccharides (NSP) 5.1.5. Ash 5.2. Chemical Flour Treatments 6. Evaluation of Flours 6.1. Physical Dough Tests 6.1.1. Mixing Curves 6.1.2. Flour Strength 6.2. α‐Amylase Activity 7. Dough Formation 7.1. Underlying Mechanisms of Dough Formation 7.2. Role of Proteins in Dough Formation 7.3. Thermodynamic View of Dough Mixing 7.4. Aeration of Dough during Mixing 8. Role of Bread Ingredients 9. Bread and Dough Making Processes 9.1. Straight Dough 9.2. Sponge and Dough 9.3. Liquid Preferments 9.4. No‐Time Processes 9.5. Sour Dough 9.6. Frozen Dough 10. Gas Production and Retention 10.1. Leavening Mechanisms 10.2. Fermentation and Gas Production by Yeast 10.3. Gas Production by Chemical Leavening 10.4. Gas Retention 11. Molding and Proofing 12. Baking 12.1. Transformation of Dough into Bread 12.2. Crumb Grain Formation 12.3. Crust Formation 12.4. Changes of Flour Constituents 13. Flavor of Baked Products 14. Glass Transition and its Role in Baking 15. Bread Varieties and Speciality Breads 16. Soft Wheat Products 16.1. Technology of Cookie and Cracker Production 16.2. Cookies 16.2.1. Cookie Types 16.2.2. Underlying Mechanisms of Cookie Baking 16.2.2.1. Texture Development of Cookies 16.2.2.2. Development of the Cookie Surface Pattern 16.3. Crackers 16.4. Wafers 16.5. American Biscuits 16.6. Cakes 16.6.1. Cake Making and Underlying Mechanisms of Cake Baking 16.6.2. Role of Cake Ingredients 16.7. Pastries 16.7.1. Short Pastry 16.7.2. Puff Pastry 17. Retention of Baked Product Quality 17.1. Staling 17.2. Microbial Spoilage 17.2.1. Retention of Quality 17.2.2. Chemical Preservatives 18. Trends in Baking 18.1. U.S. Bakery Market 18.2. Western European Bakery Market 18.3. Consumer Demands and Product Trends This keyword provides information on the different aspects of the industrial conversion of cereal grains (predominantly wheat) into final baked products. The emphasis is on bread systems, but cookie, cake, and pastry products are also dealt with. The different wheat types and their classification systems, the milling process, and the flour constituents are described. The quality criteria of flour and their assessment are dealt with, different aspects of dough formation are discussed and a description of different bread making processes follows. The important aspect of gas production by yeast, chemical leavening or by other means is discussed as are the transformations during the baking process.