Bakery Products

Science and Technology

Bakery Products
Science and Technology
Editor
Y. H. Hui
Associate Editors
Harold Corke
Ingrid De Leyn
Wai-Kit Nip
Nanna Cross

Blackwell
Publishing

02006 Blackwell Publishing

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The fee codes for users of the Transactional
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First edition, 2006
Library of Congress Cataloging-in-Publication Data
Baking products : science and technology / editor,
Y. H. Hui; associate editors, Harold Corke . . .
[et al.1.-1st ed.
p. cm.
ISBN-13: 978-0-8138-0187-2 (alk. paper)
ISBN-10: 0-8138-0187-7 (alk. paper)
1. Baking. 2. Baked products. I. Hui,Y. H. (Yiu H.) 11.
Corke. Harold.
TX763.B325 2006
664'.752-dc22

2005026514

The last digit is the print number: 9 8 7 6 5 4 3 2 1

Contents

1.

Contributors, vii
Preface. xi
Bakery Products: Science and Technology, 3
H.-M. Lai and T-C. Lin

Part I. Flours
2. Wheat Flour Classification, 69
0.M. Lukow
3. Wheat Flour of the Third Millennium, 87
L. De Bry
4. Gluten, 97
K. Khan and G. Nygard
5 . Rye 109
K.-H. Liukkonen, R.-L. Heinio, M. Snlmenkallio-Marttila, K. Autio,
K. Katirza, and K. Poutanerz
6. Rice 123
C. M. Rose11 and M. Gdmez
Part 11. Major Baking Ingredients
7. Sweeteners, 137
K-K. Nip
8. Eggs, 161
J? Kiosseoglou and A. Paraskevopoulou
9. Yeast, 173
I? Gklinas
10. Fat Replacers, 193
J? Oreopoulou
11. Water, 21 1
C. Chieh
12. Functional Additives, 233
I. De Leyn
Part 111. Principles of Baking
13. Mixing, Dough Making, and Dough Makeup, 245
N. Haegens
V

vi
14.
15.
16.

Contents

Fermentation, 261
C.-H. Yang
Baking, 273
M.-H. Chang
Sensory Attributes of Bakery Products,
R.-L. Heinio

285

Part IV. Bread

17. Manufacture, 301
W Zhou and N. Therdthai
18. Quality Control, 3 19
S. S. Sahi and K. Little
19. Enzymes in Breadmaking, 337
H. Goesaert, K. Gebruers, C. M. Courtin, K. Brijs, andJ A. Delcour
20. Sourdough, 365
A. Diowhz and W Ambroziak
2 1. Frozen Dough, 38 1
I? D. Ribotta, A. E. Ledn, andM. C. AEdn
Part V. Special Products
22. Cake Manufacture, 393
F D. Conforti
23. Cracker Manufacture, 41 1
7: Yoneyaand W-K.Nip
24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits,
M. Villamiel
25. Specialities from All Over the World, 443
N. Haegens
26. Dietetic Bakery Products, 455
S. Chan
27. Gluten-Free Cereal-Based Products, 47 1
E. K. Arendt and M. M. Moore
28. Muffins and Bagels, 497
N. Cross
29. Pretzel Production and Quality Control, 5 19
K. Seetharaman
30. Italian Bakery, 527
M. A. Pagani, M. Lucisano, and M. Mariotti

433

Contributors

Woj ciech Ambroziak (20)

Technical University of Lodz
Institute of Fermentation Technology and
Microbiology
Wolczanska 1711173
90-924 Lodz, Poland
Email: <ambro@p.lodz.pl>

Ming-Hsu Chang (15)

Department of Baking Technology and
Management
Kaohsiung Hospitality College
1 Sung-Ho Road
Shiao-Kang, Kaohsiung
Taiwan, Republic of China
Email: <fredchang@mail.nkhc.edu.tw>

Maria Cristina Aii6n (21)

Centro de Investigacibn y Desarrollo en
Criotecnologia de Alimentos (CIDCA)
(UNLP-CONICET)
Facultad de Ciencias Exactas
Universidad Nacional de La Plata
Calle 47 y 116
1900 La Plata, Argentina
Email: <mca@biol.unlp.edu.ar>

Selena Chan (26)

New Zealand Baking Training Centre
School of Food and Hospitality
Christchurch Polytechnic Institute of Technology
P.O. Box 540
Christchurch 80 15, New Zealand
Email: <chans@cpit.ac.nz>

E. K. Arendt (27)
Department of Food and Nutritional Sciences
University College Cork
Cork, Ireland, UK
Email: <E.Arendt@ucc.ie>
Karin Autio (5)
VTT Biotechnology
P.O. Box 1500
FIN-02044 VTT, Finland
Email: <karin.autio@vtt. fi>
Kristof Brijs (19)
Laboratory of Food Chemistry
K. U. Leuven
Kasteelpark Areliberg 20
B-3001 Leuven, Belgium
Email: <kristof.brij s@biw.kuleuven.be>

Chung Chieh (1 1)
Professor Emeritus
Department of Chemistry
University of Waterloo
Waterloo, Ontario N2L 3G1, Canada
Email: <cchieh@uwaterloo.ca>
Frank D. Conforti (22)
Department of Human Nutrition, Foods, and
Exercise
College of Agriculture and Life Sciences
Virginia Polytechnic Institute and State University
Blacksburg, VA 24061
Email : <fconfort@vt .edu>
Harold Corke, PhD (Associate Editor)
Department of Botany
University of Hong Kong
Pokfulam Road, Hong Kong
Email: <harold@hku.hk> or <hcorke@yahoo.com>

vii

...

Contributors

Vlll

Christophe M. Courtin (19)

Laboratory of Food Chemistry
K.U.Leuven
Kasteelpark Arenberg 20
B-3001 Leuven, Belgium
Email: <christophe.courtin@biw.kuleuven.be>
Nanna Cross (Associate Editor, 2s)
Cross Associates
P.O. Box 300491
Chicago, IL 60630-0491
Email: <n.cross@sbcglobal.net>

Ingrid De Leyn (Associate Editor, 12)

Department of Biotechnology, Landscape
Architecture, and Agriculture
Hogeschool Gent
Voskenslaan 270
9000 Gent, Belgium
Email: <ingrid.deleyn@hogent.be>.
Jan A. Delcour (19)
Laboratory of Food Chemistry
K.U.Leuven
Kasteelpark Arenberg 20
B-3001 Leuven, Belgium
Email: <jan.delcour@biw.kuleuven.be>
Anna Diowksz (20)
Technical University of Lodz
Institute of Fermentation Technology and
Microbiology
Wolczanska 1711173
90-924 Lodz, Poland
Email: <diowksz@p.lodz.pl>

Pierre GClinas (9)

Food Research and Development Centre
Agriculture and Agri-Food Canada
3600 Casavant Blvd. West

Hans Goesaert (19)

Laboratory of Food Chemistry
K.U.Leuven
Kasteelpark Arenberg 20
B-3001 Leuven, Belgium
Email: <hans.goesaert@biw.kuleuven.be:
Manuel G6mez (6)
Area de Tecnologia de Alimentos
Universidad de Valladolid
Avda de Madrid 44
34004 Palencia, Spain
Email: <pallares@iaf.uva.es>

Luc De Bry (3)

G.C.T.A. BVBA
Waverstraat 52
B-2860 Sint-Katelijne-Waver, Belgium
Email: 4 u c . de.bryaskynet.be>

Kurt Gebruers (19)

Laboratory of Food Chemistry
K.U.Leuven
Kasteelpark Arenberg 20
B-3001 Leuven, Belgium
Email: <kurt.gebruers@biw.kuleuven.be

Saint-Hyacinthe, Quebec J2S 8E3, Canada

Email: <gelinasp@agr.gc.ca>

>

Noel Haegens (13,25)

Managing Director
Classo Foods
Dorp West 18A
9080 Lochristi, Belgium
Email: <nhaegens@classofoods.com>
Raij a-Liisa Heinio (5, 16)
VTT Biotechnology
P.O. Box 1500
FIN-02044 VTT, Finland
Email: <raija-liisa.heinio@vtt.fi>

Y. H. Hui, PhD (Editor)

Science Technology System
P.O. Box 1374
West Sacramento, CA 95691
Email: <yhhui@aol.com>
Kati Katina (5)
VTT Biotechnology
P.O. Box 1500
FIN-02044 VTT, Finland
Email: <kati.katina@vtt.fi>
Khalil Khan (4)
Department of Cereal and Food Sciences
North Dakota State University
Fargo, ND 58105
Email : <khalil .Khanandsu. edu>
Vassilis Kiosseoglou (8)
Laboratory of Food Chemistry and Technology
School of Chemistry
Aristotle University of Thessaloniki
G-541 24 Thessaloniki, Greece
Email: <kiosse@chem.auth.gr>.

Contributors

Hsi-Mei Lai (1)

Department of Agricultural Chemistry
National Taiwan University
1 Roosevelt Road, Sec. 4
Taipei 106, Taiwan, Republic of China
Email: <hmlai@ntu.edu.tw>
Albert0 Edel Le6n (21)
Facultad de Ciencias Agropecuarias
Universidad Nacional de Cbrdoba CC 509
Unidad Ceprocor Agencia Cbrdoba Ciencia
5000 Cbrdoba, Argentina
Email: <aeleon@agro.uncor.edu>
Tze-Ching Lin (1)
Food Technology and Processing Division
Food and Agriculture Department
Council of Agriculture, Executive Yuan
37 Nanhai Road
Taipei 100, Taiwan, Republic of China
Email : <bret@mail .c oa .g ov.tw>
Kim Little (18)
Campden and Chorleywood Research Association
Chipping Campden
Gloucestershire GL55 6LD
England, United Kingdom
Email: <k.little@campden.co.uk>
Kirsi-Helena Liukkonen (5)
VTT Biotechnology
P.O. Box 1500
FIN-02044 VTT, Finland
Email: <kirsi-helena.liukkonen@vtt.D
Mara Lucisano (30)
Dipartimento di Scienze e Tecnologie Alimentari e
Microbiologiche
Universiti degli Studi di Milano
Via Celoria 2
20133 Milano, Italy
Email : <mars .lucisano @unimi .it>
Odean Lukow (2)
Cereal Research Centre
Agriculture and Agri-Food Canada
195 DaFoe Road
Winnipeg, Manitoba R3T 2M9, Canada
Email: <olukow@agr.gc.ca>
Manuela Mariotti (30)
Dipartimento di Scienze e Tecnologie Alimentari e
Microbiologiche

ix

Universiti degli Studi de Milano

Via Celoria 2
20133 di Milano, Italy
Email: <manuela.mariotti@unimi.it>
Michelle M. Moore (27)
Department of Food and Nutritional Sciences
University College Cork
Cork, Ireland
Email: <m.moore@ucc.ie>
Wai-Kit Nip (Associate Editor, 7,23)
Department of Molecular Biosciences and
Bioengineering
University of Hawaii at Manoa
Honolulu, HI 96822
Email : <wknip @hawaii .edu>
Gloria Nygard (4)
Department of Cereal and Food Sciences
North Dakota State University
Fargo, ND 58105
Email: <G.Nygard@ndsu.edu>
Vassiliki Oreopoulou (10)
School of Chemical Engineering
National Technical University of Athens
5 Iroon Polytechniou St.
GR-157 SO Athens, Greece
Email : <vas or @chemeng .utua.gr>
M. Ambrogina Pagani (30)
Dipartimento di Scienze e Tecnologie Alimentari e
Microbiologiche
Universiti degli Studi di Milano
Via Celoria 2
20133 Milano, Italy
Email: <ambrogina.pagani@unimi.it>
Adamantini Paraskevopoulou (8)
Laboratory of Food Chemistry and Technology
School of Chemistry
Aristotle University of Thessaloniki
54124 Thessaloniki, Greece
Email: <adparask@chem.auth.gr>
Kaisa Poutanen (5)
VTT Biotechnology
P.O. Box 1500
FIN-02044 VTT, Finland
Email: <kaisa.poutanen@vtt. fi:

Contributors

Pablo Daniel Ribotta (21)

Facultad de Ciencias Agropecuarias
Universidad Nacional de Cbrdoba CC 509.
Unidad Ceprocor Agencia Cbrdoba Ciencia
5000 Cbrdoba, Argentina
Email: <pribotta@agro.uncor.edu>

Nantawan Therdthai (17)

Department of Product Development
Faculty of Agro-Industry
Kasetsart University
Bangkok 10900, Thailand
Email : <faginwtaku.ac.th>

Cristina M. Rose11 (6)

Food Science Department
Institute of Agrochemistry and Food Technology
(IATA-CSIC)
P.O. Box 73
46980 Burjassot, Valencia, Spain
Email: <crosell@iata.csic.es>

Mar Villamiel (24)

Instituto de Fermentaciones Industriales (CSIC)
c/o Juan de la Cierva, 3
28006 Madrid, Spain
Email: <ifiv308@ifi .csic.es>

Sarabjit S. Sahi (18)

Campden and Chorleywood Research Association
Chipping Campden
Gloucestershire, GL55 6LD
England, United Kingdom
Email: <s.sahi@campden.co.uk>

Chuan-Hua Yang (14)

Department of Restaurant, Hotel, and Institutional
Management
Fu-Jen Catholic University
5 10 Chung Cheng Road
Hsin Chuang, Taipei Hsien 24205
Taiwan, Republic of China
Email : <p 011y.yangamsa .hinet.net>

Marjatta Salmenkallio-Marttila (5)

VTT Biotechnology
P.O. Box 1500
FIN-02044 VTT, Finland
Email: <marjatta.salmenkallio-marttila@vtt.fi>

Takefumi Yoneya (23)

Faculty of Cultural Policy and Management
Shizuoka University of Arts and Culture
Noguchi-cho 1794-1
Hamamatsu-shi, Shizuoka, Japan
Email: <yoneya@suac.ac.up>

Koushik Seetharaman (29)

Department of Food Science
106 Borland Laboratory
Penn State University
University Park, PA 16802
Email: <Koushik@psu.edu>

Weibiao Zhou (17)

Food Science and Technology Programme
Department of Chemistry
National University of Singapore
Science Drive 4, Singapore 117543
Email : <chmzwb@nus.edu.sg>

Preface

There are hundreds of books on baking for food

service operators, culinary arts instructors, and consumers, including specialty books on baking bread,
cookies, crackers, pastry, and so on. Beyond these
how to books, there are in general two groups of
professional reference books on the science and
technology of baking or bakery products: product
specific books devoted to one topic or area (e.g.,
breadmaking, &t bread, cookies and crackers, cake
making, biscuits, additives, sensory attributes, quality control, or problems and solutions) and general
reference texts addressing all aspects of the science,
technology, and engineering of baking.
This book belongs to the second category. Our
goal is to augment rather than compete with similar
books in the marketplace. Each professional reference treatise has unique features and the users determine which one best suits their purpose. This book
presents the following:

An overview of the science and technology of

baking,
The biology, chemistry, and application of
several types of kur,
The major ingredients used in baking,
The basics of making yeast bread,
The processes of baking, and
Selected bakery products.
The introductory chapter covers an overview of
every aspect of baking including the selection and
function of ingredients and materials, production,
and quality control. Later chapters provide details
on wheat, rye, and rice kurs with a discussion of
gluten. Major baking ingredients are discussed in-

cluding sweeteners, eggs, yeast, fat replacers, water,

and functional additives. The principles of baking
include-among other topics-mixing, dough making and dough makeup, fermentation, baking, and
the sensory evaluation of bakery products. Bread is
discussed from the perspectives of manufacturing,
including the use of enzymes, production of frozen
dough for the consumer, and quality control. The
last part of the book presents a discussion of the following bakery products: cakes, cookies, crackers,
biscuits, dietetic products, muffins, bagels, pretzels,
and Italian and other world specialties.
Although major topics in the discipline are included, there is no claim that the coverage is comprehensive. This reference text is the result of the
combined effort of nearly 50 professionals from industry, government, and academia. The authors are
from more than 15 countries and possess diverse
expertises and backgrounds in the discipline of baking science and technology. These experts were led
by an international editorial team of five members
from three countries. All these individuals, authors
and editors, are responsible for assembling scientific
topics of immense complexity. In sum, the end product is unique, both in depth and breadth, and will
serve as an essential reference on baking for professionals in government, industry, and academia.
The editorial team thanks all the contributors for
sharing their experience in their fields of expertise.
The individual contributors are the people who make
this book possible. We hope you enjoy and benefit
from the fruits of their labor.
We know how hard it is to develop the content of
a book. However, we believe that the production of a

xi

xii

Preface

professional book of this nature is even more difficult. We thank the editorial and production teams at
Blackwell, Inc. for their time, effort, advice, and

expertise. You, the readers, are the best judge of the

quality of this book.
Y. H. Hui
Harold Corke
Nanna Cross
Ingrid De Leyn
Wai-Kit Nip