From time to time we all encounter problems in the manufacture of baked products. Sometimes they are seen as defects in the baked product which arise for no obvious reasons. On other occasions we simply need to understand what are the most important criteria to consider if we have to or want to change ingredients or processing conditions.

Solving baking problems has always been the province of the bakery 'experts', those mysterious persons who always seems to know how to restore the loss of quality, or what recipe and process changes to introduce to achieve a given quality. To those of us who do not have the necessary expert knowledge, such persons are often held in awe. Yet problem solving is not as much of a 'black art' as we might think. With a methodical approach and keen observation then the answers to many of our bakery problems are indeed 'elementary'.

Our expert problem solvers usually have one distinctive advantage -experience. They have seen it all before! Or if they have not, then they know a good reference book or another expert to consult.

This book owes much to the work of bakers, technologists and cereal scientists formerly working for the British Baking Industries Research Association and later the Flour Milling and Baking Research Association, both based at Chorleywood, Hertfordshire, in the UK. Over 50 years these experts in cereal science, milling and baking studied and identified many causes of bakery problems and recorded them for others to access. In this book we have taken the opportunity to synthesise their work, and to update and enlarge it from our own experiences.

We hope that you will find some value in our efforts and that the contents of this book will help you become that mysterious bakery expert.

Stanley P. Cauvain Linda S. Young

We wish to dedicate this book to the bakers, technologists and scientists who worked at the British Baking Industries Research Association and the Flour Milling and Baking Research Association formerly based at Chorleywood, UK

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