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Bakery Products Science and Technology 2nd Edition

This second edition of Bakery Products Science and Technology was published in August 2014 and is an editorially compiled volume comprising seven parts. It is well presented and suited to a wide audience of bakery technologists/ scientists working in the food industry or studying courses at colleges or universities. The volume gives a broad coverage whilst containing a pertinent level of practical raw material and processing detail. It is a book that will be useful to have on hand as a reference guide.

It is well presented and suited to a wide audience of bakery technologists/scientists working in the food industry or studying courses at colleges or universities.

The introductory chapter gives a short overview and description of the subsequent chapters. This allows readers to see where they may want to move ahead to if they are looking for a particular subject.

This volume is circa 750 pages long but the sections allow the reader to focus and review individual parts without necessarily having to progress from beginning to end in order to get the best out of it. The stated aim of the editors is to provide …’a comprehensive reference book on baking science and technology’ whilst acknowledging that it is not possible to give complete coverage of every single product and application. To this end the book does accomplish its goal and, being a second edition, it has taken the opportunity to update the latest developments in bakery.

The first section on main varieties of flours (wheat, rye, rice, barley, maize, sorghum, millet) provides an overview of the material, differences in types, the commercial market and then differing levels of detail on how they are processed. There is a short section on how they are used in bakery applications and this gives a good grounding in the subject. The next section follows a similar pattern for the other ingredients including water, yeast, leavening agents, sugars, lipids, eggs, dairy ingredients and enzymes. Typically, a general explanation of the sources is provided together with, in some cases, very technical information about the functionality of the raw material in question.  Usually there is a very short section on how they are applied in bakery products. As such these chapters could almost all be seen as separate ‘reference guides’ to each of the raw materials, not only for bakery but also other products and applications.

By chapter seventeen the focus is back specifically onto bakery. After reading the introduction, this is the section that would actually be the best starting point in order to understand the key processing steps of mixing, fermentation, baking, shelf-life, processing, sensory, nutritional, functional and rheological processing/ manufacturing parameters. These chapters briefly introduce and discuss many of the raw materials that are used as they have such a bearing on the processing.  Hence returning to the raw material chapters will allow the reader to examine them with more insight into the interaction they have within the specific bakery products.

The section on bread has a certain level of repetition and could have been better harmonised with the chapters on the more specific applications, such as rolls and steamed breads etc. The chapters on the ‘Other Bakery Products’ (such as cakes, biscuits, pastries, etc.) stand up well on their own. The volume concludes by reviewing examples of world bakery products, with particular reference to China, Italy, Mexico and Turkey, which would be of interest to those looking to make these types of products and perhaps introducing them to new consumers. Overall this volume has many excellent attributes and will act as a solid reference to return to when researching specific aspects of developing or improving bakery products. The challenge here comes from combining the ancient ‘art’ of bakery and the modern ‘science’ of innovative bakery products.

Dr Paul Sheldrake, FIFST, Sheffield, UK

 

 

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