BAKERY PRODUCTS SCIENCE AND TECHNOLOGY SAB BAKERY PRODUCTS E CNA SECOND EDITION O NDK D SCIENCE AND Editor: Weibiao Zhou E TE R Administrative Editor: Y. H. Hui DE IT Y Associate Editors: I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai IC O TECHNOLOGY NHP Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients NR of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service OO operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and LD SECOND EDITION technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the O state of industrial baking today. U G The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring C chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, Y Editor: Weibiao Zhou T quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, S from the basics, fl our and other ingredients, to mixing, proofi ng and baking. Blending the technical aspects of baking with the latest scientifi c research, Bakery Products Science and Technology, Second S Administrative Editor: Y. H. Hui Edition has all the fi nest ingredients to serve the most demanding appetites of food science professionals, researchers, and C students. Associate Editors: I. De Leyn, M. A. Pagani, I E THE EDITORS C. M. Rosell, J. D. Selman, N. Therdthai N Dr Weibiao Zhou (Editor) C Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of E Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering. Dr Y. H. Hui (Administrative Editor) R A AE o s d s s md Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and e o claow-es.dited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food ll, Se ciate inistrito lm E atr ABStaLaSkneO Cr ayAu VFvAoaIoinLd Aa MBndLa EnLiunfdaac Ytuouren gand Quality: Water Control and Effects, 2nd Edition an, The ditors: D ive Edito: Zh IGSlBuNte: n9-7F8r-e1e- 4F0o5o1d- 7S6c1ie3n-c2e and Technology rdthai e Leyn r: Huiou Edited by Eimear Gallagher , P a ISBN: 978-1-4051-5915-9 g a n i, www.wiley.com/go/food ISBN 978-1-119-96715-6 9 781119 967156 Zhou_Handbook_9781119967156_hb.indd 1 12/05/2014 10:07 Bakery Products Science and Technology Bakery Products Science and Technology Second Edition Editor Weibiao Zhou Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore Administrative Editor Y. H. Hui Science Technology System, West Sacramento, California, USA Associate Editors I. De Leyn Faculty of Bioscience Engineering, Department of Applied Biosciences, Ghent University, Ghent, Belgium M. A. Pagani Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy C. M. Rosell Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Paterna, Spain J. D. Selman Fossatello Group, Carnforth, Lancashire, UK N. Therdthai Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand This edition first published 2014 © 2014 by John Wiley & Sons, Ltd Registered Office John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial Offices 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Bakery products science and technology / [compiled by] Dr Weibiao Zhou and Y H Hui. – Second edition. pages cm Includes bibliographical references and index. ISBN 978-1-119-96715-6 (cloth) 1. Baking. 2. Baked products. I. Zhou, Weibiao. II. Hui, Y. H. (Yiu H.) TX763.B325 2014 641.81′5–dc23 2013048365 A catalogue record for this book is available from the British Library. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Cover image: Fresh Bread © iStock/ Chelnok Cover design by Andy Meaden Set in 10/12pt Times Ten by SPi Publisher Services, Pondicherry, India 1 2014 Contents Preface to the Second Edition vii 10. Ascorbic Acid and Redox Agents Contributors ix in Bakery Systems 183 Sarabjit S. Sahi Part 1: Introduction 1 11. Sugar and Sweeteners 199 Manuela Mariotti and Mara Lucisano 1. Introduction to Baking and Bakery 12. Lipids: Properties and Functionality 223 Products 3 Alejandro Marangoni, Avi Goldstein, Weibiao Zhou, N. Therdthai, and Koushik Seetharaman and Y. H. Hui 13. Eggs 243 Vassilios Kiosseoglou and Adamantini Paraskevopoulou Part 2: Flours 17 14. Dairy Ingredients 259 2. Wheat Milling and Flour Bonastre Oliete Mayorga and Manuel Gómez Quality Evaluation 19 15. Enzymes 275 M. A. Pagani, Alessandra Marti, U. J. S. Prasada Rao and M. S. Hemalatha and Gabriella Bottega 16. Other Functional Additives 295 3. Wheat Flour: Chemistry and Biochemistry 55 I. De Leyn Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone Part 4: Baking Science and Technology 307 4. Rye 75 Kaisa Poutanen, Kati Katina, 17. Mixing, Dough Making, and Dough  and Raija-Liisa Heiniö Make-up 309 5. Rice 89 Noël Haegens C. M. Rosell and Manuel Gómez 18. Fermentation 325 6. Barley, Maize, Sorghum, Millet, N. Therdthai and Other Cereal Grains 107 19. Baking 335 Concha Collar Tiphaine Lucas 20. Packaging and Shelf-life Prediction of Bakery Products 355 Part 3: Baking Ingredients 127 Virginia Giannou, Dimitra Lebesi, 7. Water 129 and Constantina Tzia Peter Chung Chieh 21. Process Optimization and Control 373 8. Yeast 153 Gary Tucker Francisca Rández-Gil, Lidia Ballester-Tomás, 22. Sensory Attributes of Bakery Products 391 and José Antonio Prieto Raija-Liisa Heiniö 9. Other Leavening Agents 175 23. Nutritional Attributes of Bakery Products 409 I. De Leyn Hyunsook Kim and Wallace H. Yokoyama vi CONTENTS 24. Browning in Bakery Products: 34. Pastries 603 An Engineering Perspective 417 Noël Haegens Emmanuel Purlis 35. Pretzel Production and Quality  25. Functional Bakery Products: Control 611 An Overview and Future Perspectives 431 Koushik Seetharaman Daniel Pinto, Inês Castro, Antonio 36. Bakery Products of Unconventional Vicente, Ana Isabel Bourbon, Flours 619 and Miguel Ângelo Cerqueira Perla Osorio-Diaz, Rubi G. Utrilla-Coello, 26. Rheology of Bread and Other Pamela C. Flores-Silva, and Bakery Products 453 Luis A. Bello-Perez Nyuk Ling Chin and Peter J. Martin 37. Dietetic Bakery Products 639 Selena Chan Part 5: Bread 473 27. Manufacture 475 Part 7: Examples of World Bakery Products 657 N. Therdthai and Weibiao Zhou 38. Specialities from All Over 28. Quality Control 489 the World 659 Sarabjit S. Sahi, Kim Little, and Noël Haegens Victoria Kristina Ananingsih 39. Bakery Products of China 673 29. Sourdough 511 Lu Zhang and Xiao Dong Chen Shao Quan Liu 40. Italian Bakery Products 685 30. Frozen Dough and Par-baked Products 523 M. A. Pagani, Mara Lucisano, Stanley P. Cauvain and Manuela Mariotti 31. Steamed Bread 539 41. Mexican Bakery Products 723 Sidi Huang Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez Part 6: Other Bakery Products 563 42. Bakery Products of Turkey 735 32. Cake Manufacture 565 Gözde İnan and Seyhun Yurdugül Frank D. Conforti 33. Biscuits 585 Index 745 N. N. Misra and Brijesh K. Tiwari Preface to the Second Edition Bakery products, especially bread, have a long 3. Major baking ingredients such as water, yeast history and they form an important part of the and other leavening agents, ascorbic acid and diets of humans around the globe. Bakery prod- other redox agents, sugar and sweeteners, ucts are not only popular in traditional mar- lipids, egg, dairy ingredients, enzymes, and kets such as Europe, but they are also gaining other functional additives; popularity in emerging markets. For example, 4. Science and technology of bakery production Euromonitor International recently reported with dedicated chapters on mixing and dough that China’s market for industrial baked goods making, fermentation, baking, and packaging. was valued at US$25.4bn for 2013, up from Also included are shelf-life prediction, pro- US$19.6bn in 2012. cess optimization and control, and sensory Meanwhile, today’s consumers are increas- and nutritional attributes of bakery products. ingly conscious of health issues, so producing Specific issues such as rheology, browning, high-quality bakery products presents both a and functional bakery products are also challenge and an opportunity. While there is no covered; dispute that bakery products contain a high 5. Manufacturing of a variety of bread products amount of carbohydrate and some may also con- including yeast bread, sourdough, frozen tain gluten and high levels of fat and sugar, they dough, par-baked bread, and steamed bread, can also be a source of wholesome food and bal- as well as their quality control issues; anced nutrients. Producing new types of bakery 6. Other selected bakery products such as cakes, products or reformulating existing ones to increase biscuits, pastries, pretzels, bakery products from their nutritional value or raise their nutritional unconventional flours, and dietetic bakery profile is likely to remain a trend for the foresee- products; and able future. 7. An overview of specialty bakery products Since the publication of the first edition of this from around the world as well as an in-depth book in early 2006, progress in the science and analysis of bakery products from selected technology of baking and bakery products has countries including China, Italy, Mexico, and done much to address these and other challenges. Turkey. Therefore, the second edition provides a timely update and expansion to the previous edition. Despite every intention to provide a compre- The book consists of 42 chapters that are grouped hensive reference book on baking science and into 7 parts: technology, we appreciate that it is not possible to claim that this book represents complete 1. Introduction to baking and bakery products; coverage. Nevertheless, we hope it serves as an 2. Characterization and properties of important essential reference on the latest knowledge and types of flours for bakery products, including technologies for professionals in the baking indus- those from wheat, rye, rice, barley, maize, sor- try, academia and government bodies, as well as ghum, millet, and other grains; for undergraduate and postgraduate students in viii PREFACE TO THE SECOND EDITION their study and research related to baking and We also express our sincere thanks to the bakery products. five associate editors who are domain experts We thank the contributors, all respected from five countries, for their dedication to pro- professionals from industry, government, and aca- ducing a book of the highest quality possible, demia, for sharing their experience and expertise and the editorial and production teams at in their particular fields. The 65 authors are from Wiley Blackwell for their efforts, advice, and 21 countries and have a diversity of expertise and professionalism. background that cover the whole spectrum of the We truly wish that you enjoy the book and find science, technology, and engineering of baking its contents informative and beneficial to your and bakery products. work, research, or study. Weibiao Zhou and Y.H. Hui