(Ebook) Baking problems solved 1st Edition by Stanley P Cauvain, Linda S Young ISBN 0849312213 9780849312212

(Ebook) Baking problems solved 1st Edition by Stanley P Cauvain, Linda S Young ISBN 0849312213 9780849312212

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ISBN 10: 0849312213 
ISBN 13: 9780849312212
Author: Stanley P Cauvain, Linda S Young

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers.

Provides immediate solutions to the most frequently encountered problems in baking
Easy to use and invaluable guidance on improving production and quality in bakery products
Written by award winning internationally renowned experts

(Ebook) Baking problems solved 1st Table of contents:

Chapter 1. Problem solving – a guide
1.1 How to problem solve
1.2 The record
1.3 The analysis
1.4 Modelling techniques
1.5 The information sources
1.6 Some key ingredient and process factors affecting product quality
1.7 Conclusions
1.8 References
Chapter 2. Flours
2.1 What effects will variations in flour protein content have on baked product quality? How is the
2.2 There are many references to protein and gluten quality in the technical literature: how importa
2.3 I have seen that there are several different methods to assess flour protein quality. Which one
2.4 We have been using a flour ‘fortified’ with dry gluten for breadmaking. The bread is satisfa
2.5 What is the Falling Number of a flour and how is it measured? What values should we specify for
2.6 What is damaged starch in flour? How is it damaged and how is it measured? What is its importanc
2.7 We find that we often have to adjust the water level we add to our flours in order to achieve a
2.8 Why is flour particle size important in cakemaking?
2.9 What is heat-treated flour and how can it be used?
2.10 What is chlorinated flour and how is it used?
2.11 We have two supplies of wholemeal (wholewheat) flour: one is described as ‘stoneground’ and
2.12 Some wholemeal flour we have had in stock for a while has passed its use-by date. Can we still
2.13 What are the active components in self-raising flour?
2.14 What are ‘organic’ flours, how do they differ from other flours and what will be the differ
Chapter 3. Fats
3.1 What are the critical properties of fats for making bread, cakes and pastries?
3.2 Our bread doughs prove satisfactorily but they do not rise in the oven. On some occasions they m
3.3 What is the role of fat in the manufacture of puff pastry?
3.4 What is the optimum level of fat to use in the production of puff pastry?
3.5 Our puff pastry fails to rise sufficiently even though we believe that we are using the correct
3.6 What is the role of fat in cakemaking?
3.7 We are making ‘all-butter’ cakes but find that after baking they lack volume and have a firm
3.8 We have been using oil in the production of our sponge cakes but we wish to change to using butt
3.9 We wish to produce a softer eating sponge cake and have been trying to add fat or oil but cannot
3.10 We are making a non-dairy cream cake and find that after some days a ‘soggy’ layer forms at
Chapter 4. Improvers
4.1 What are bread improvers and why are they used?
4.2 What are the functions of ascorbic acid in breadmaking?
4.3 We have heard that soya flour is added in breadmaking to make the bread whiter. Is this true, an
4.4 We are using a bread improver that contains enzyme-active malt flour and find that doughs are be
4.5 We understand that an enzyme called α-amylase can be added to flour or dough to improve bread q
4.6 Why are emulsifiers used in bread improvers? How do we decide which one we should be using?
4.7 What is L-cysteine hydrochloride and what is it used for in bread improvers?
Chapter 5. Other bakery ingredients
5.1 Is it true that yeast requires oxygen before it can work correctly?
5.2 How does bakers’ yeast produce carbon dioxide in breadmaking?
5.3 We have been advised to store our compressed yeast in the refrigerator but our dough temperature
5.4 What are the causes of the dark brown patches we sometimes see on compressed bakers’ yeast? Do
5.5 We have recently been experiencing ‘weeping’ from our non-dairy cream formulation. This show
5.6 The chocolate fondant on our cream e´clairs falls off the top of the casing and gathers on the
5.7 When we changed our supply of bun spice in our hot cross buns we experienced problems with slow
5.8 We are making a fruited bun product and from time to time experience problems with the product f
5.9 We wish to use milk powder in our fermented goods and have heard that it is advisable to use a h
5.10 Does the addition of mould inhibitors have any significant effects on baked product quality?
5.11 What are the functions of salt in baking?
5.12 What are the correct proportions of acid and alkali to use in baking powders?
5.13 Why is sodium bicarbonate frequently used alone or in excess to the normal baking powder for th
5.14 We are using walnuts in our gateau buttercream filling and find that it turns black. It does no
5.15 What is the role of emulsifier in the production of sponge cake products?
Chapter 6. Bread
6.1 We are producing a range of pan breads, some baked in a rack oven and others in a deck oven, and
6.2 We are experiencing a problem with the sides of sandwich loaves caving in. Sometimes the lid als
6.3 We are producing hearth-style (oven-bottom) breads, baguettes and French sticks and are experien
6.4 We have noticed the development of a ‘fruity’ odour in our breads after they have been store
6.5 When viewing the crumb appearance of our sliced bread we notice the appearance of dark streaks a
6.6 Periodically we observe the formation of large holes in the crumb of our pan breads and suspect
6.7 What is the function of four-piecing or cross-panning in breadmaking?
6.8 Can you explain the role of energy in the Chorleywood Bread Process?
6.9 We are using the Chorleywood Bread Process to develop our doughs and apply a partial vacuum duri
6.10 We are using spiral mixers for our bread doughs. What is the best mixing time to use?
6.11 Why is it necessary to control the temperature of bread doughs?
6.12 We have been experiencing some variation in crust colour on our bread products. What causes bre
6.13 Why is the surface of some bread doughs cut before baking?
6.14 What are the best conditions to use for proving bread dough?
6.15 Can we freeze our unproved dough pieces and store them for later use?
6.16 What happens when dough bakes?
6.17 Why do crusty breads go soft when they are wrapped?
6.18 We have been comparing our bread with that of our competitors and find that the crumb of our br
6.19 We have been deep-freezing bread products and experience a number of problems with different pr
Chapter 7. Fermented products
7.1 What steps could be taken to prevent round doughnuts shrinking or collapsing within a few minute
7.2 The fermented doughnuts we are making tend to be quite greasy to eat. How can we reduce this pro
7.3 When we retard our rolls before proving and baking we sometimes see a dark mark on the base imme
7.4 We are retarding our roll and stick doughs overnight but find that the products baked from them
7.5 We have problems with our retarded teacakes which have large holes underneath the top crust. We
7.6 We have been receiving complaints that our small fermented products, such as rolls, teacakes and
7.7 We have been experiencing difficulties with the production of our bread rolls. The finished roll
7.8 Our fruit breads rise very slowly in the prover and fail to rise any further in the oven. We mak
7.9 Our fruited buns frequently collapse when they leave the oven. We have tried baking them for lon
7.10 When we cut open bread rolls and hamburger buns that have been stored in the deep freeze for a
Chapter 8. Laminated products
8.1 What causes puff pastry to rise during baking?
8.2 Why do we get a less regular lift in our puff pastry when we use the Scotch method compared with
8.3 We are experiencing a problem with our puff pastry, which fails to lift and shows no sign of lay
8.4 What are the purposes of the resting periods in the production of laminated products?
8.5 We have been experiencing some problems with excessive shrinking of our puff pastry products. Wh
8.6 Why are acids sometimes added to puff pastry?
8.7 How should we handle the trimmings we get during the production of puff pastry shapes?
8.8 We are experiencing a problem with the discoloration of unbaked puff pastry stored under refrige
8.9 We wish to make croissant with the moulded ends joining to form a circle but find that they open
8.10 Why should croissant and Danish pastry doughs be given less lamination than puff pastry?
Chapter 9. Short pastry
9.1 Why does our pork pie pastry go soft during storage and what can we do to make our pastry crispe
9.2 We are producing unbaked meat pies but find that the short pastry lid cracks on freezing. The cr
9.3 Our baked pastries and quiches are baked in individual foils. Why do they have small indents in
9.4 How can we make the sweet pastry that we use with our apple pies crisper eating?
9.5 From time to time we experience problems with the sheeting of our short paste; in particular it
9.6 We are having difficulty in blocking out savoury pie paste in foils. There is a tendency for the
9.7 Why is the hot water method preferred for the production of savoury pastry but not for sweetened
9.8 Why does the filling of baked custards sometimes have a watery appearance in the cold product?
9.9 How do we avoid ‘boil-out’ of our pie fillings?
9.10 We wish to reuse pastry trimmings but find that sometimes we experience a ‘soapy’ taste in
Chapter 10. Cake and sponges
10.1 What is the flour-batter method of cakemaking?
10.2 What is the sugar-batter method of cakemaking?
10.3 When making fruit cakes we find that the fruit settles to the bottom of the cake after baking.
10.4 Can we freeze cake batters and what happens to them during storage?
10.5 When we add fresh fruits such as blackcurrants to our cake batters we sometimes find that they
10.6 Why do cakes go mouldy?
10.7 In the light of the previous question, why do heavily fruited cakes go mouldy more slowly?
10.8 Why are we getting mould between our cakes and the board on which they sit?
10.9 We are experiencing mould growth on the surface of our iced Christmas cakes. This is the first
10.10 We are experiencing a ‘musty’, off-odour developing in our cakes, even though we store the
10.11 When we take our cup cakes from the oven we find that the paper cases they were baked in fall
10.12 Why do our Genoese cake sheets tend to lack volume and have cores in the crumb?
10.13 Sometimes our Madeira cake has a poor (coarse) texture. How can we improve it?
10.14 Our small Madeira cakes often shrink excessively during cooling. How can we avoid this?
10.15 Why do cake batters made by the sugar-batter method sometimes have a curdled appearance? Does
10.16 We are experiencing seepage of jam in our frozen fresh cream gateaux when they are thawed. Can
10.17 What are the causes of the small, white speckles we sometimes see on the crust of our cakes?
10.18 Why are we getting an orange discoloration of the crumb of our fruit cakes?
10.19 Our sultana cakes are collapsing. What can we do to remedy this problem?
10.19 Our sultana cakes are collapsing. What can we do to remedy this problem?
10.20 We are we getting large holes in the crumb of our fruited slab cake?
10.21 Why do cakes sometimes sink in the middle?
10.22 Our fruited cakes are fine to eat soon after production but tend to become drier eating after
10.23 Our cake quality varies when we change from one type of oven to another, even when the ovens r
10.24 We are encountering an intermittent fault with our round high-ratio cakes in that a shiny ring
10.25 How important is the temperature of cakes at the point of wrapping?
10.26 We have a shrinkage problem with the parkin cake we produce. How do we eliminate it?
10.27 What precautions should we take when freezing flour confectionery products?
10.28 We would like to improve the quality of our slab cake. How important is batter temperature in
10.29 Why should the whole of the batter for one slab be placed in the tin in one piece rather than
10.30 What happens to the batter when cakes enter the oven and how can you tell when a cake is baked
10.31 What are the advantages of having the oven filled when baking slab or other cakes?
10.32 Why do we add extra acid to make white cake batters?
10.33 We have been experiencing problems with collapse of our sponge sandwiches which leaves the pro
10.34 We are having problems with the bottom crust of our sponge cake products becoming detached aft
10.35 When making sponge drops we find that the last ones to be deposited are not as good as the fir
10.36 From time to time we experience problems with Swiss rolls cracking on rolling. What causes the
10.37 What causes sponge sandwiches to assume a peaked shape during baking?
10.38 How do we convert a plain sponge recipe to a chocolate form?
Chapter 11. Biscuits
11.1 What is ‘vol’ and what is its function in biscuit doughs?
11.2 From time to time we have noticed a white discoloration on the surface of our all-butter shortb
11.3 We produce biscuits containing powdered fructose which we cream with the fat and sucrose before
11.4 Our chocolate-coated wafer biscuits are prone to cracking. Why does this happen and how can we
11.5 We are experiencing intermittent problems with gluten formation in our wafer batter. What cause
11.6 A batch of our biscuits containing oatmeal has developed a ‘soapy’ after-taste which makes
11.7 How do biscuits and crackers get broken during storage, even if they are not disturbed?
11.8 We are making a ginger crunch cookie. Why do we experience variations in size?
11.9 When making ginger nuts we find that we do not always get the degree of cracking that we would
Chapter 12. Other bakery products
12.1 Why are we getting a grey-green coloration to our choux buns?
12.2 Why is powdered ammonium carbonate or ‘vol’ added to choux paste?
12.3 Why are cream buns baked under covers but éclairs are not?
12.4 What are the most important factors that control the volume of choux paste products?
12.5 We wish to make a large batch of éclair cases and store them for a few days before filling and
12.6 Why do our choux buns collapse during baking?
12.7 We stand our finished choux buns on U-shaped cardboard and wrap them in a cellulose-based film.
12.8 We find that our Viennese fingers go soft very quickly after baking. How can we prevent this fr
12.9 We freeze our unbaked pizza bases in a nitrogen tunnel. On defrosting and baking we get bubbles
12.10 Our scones are made from frozen dough but frequently lack volume. We also find that the crumb
12.11 Some of our scone bakings have a coarse break at the side and an open crumb cell structure but
12.12 How can we extend the shelf-life of our scones?
12.13 The surface of our scones is covered with speckles of a yellowish-brown colour. Why?
12.14 Why should particular care be taken when washing scones with egg wash to ensure that no egg ru
12.15 Why does our royal icing not harden adequately?
12.16 We are receiving complaints of opaque spots on our fudge icing. Is there a remedy?
12.17 After two days our royal icing tends to turn yellow. Can this discoloration be prevented?
12.18 After storing our coated products overnight we find that cracks form in the fondant coating. H
12.19 I have heard that off-odours can be caused by the icing used for cake decorations. Is this tru
12.20 We make sugar paste shapes and store them in plastic containers for later use. In a few days t
12.21 We bake our meringues on aluminium sheets and are having problems with the meringues becoming
12.22 When making Italian meringues why is the boiling sugar water added slowly?
12.23 We are experiencing cracking of our meringue shells during baking. Why is this?
12.24 We are having problems with softening of coffee meringues in which we use coffee powder as the
12.25 The aeration of our whipping cream varies from time to time and we often suffer volume losses.
12.26 Why does our whipped cream collapse on standing?
12.27 Recently we experienced a problem with a fishy taint in a batch of buttercream. Why?
12.28 How can we prevent our apple pie filling going mouldy within a few days?
12.29 In some of our apple pies we find that the filling has turned blue. Why?
12.30 Can you suggest a solution to the problem of shrinkage in our apple pie filling?
12.31 After a short period of storage we observe crater-like crystalline formations on our cheesecak
12.32 Our crumpets have become blind, that is they have lost the characteristic surface holes. Why?
12.33 Why is a small amount of bicarbonate of soda added to pikelet batters just before baking?
12.34 On some occasions our almond macaroons exhibit very coarse cracks on the surface instead of th
12.35 Why are macaroons baked in a cool oven?
12.36 Why are Japanese biscuits stored in a warm, dry place?
12.37 Why does the chocolate coating on our marshmallow teacakes crack during storage? How can the p
12.38 What causes the white bloom that sometimes occurs on chocolate coatings?
12.39 The bakers’ chocolate coating we use tends to flake off our éclairs. What is the likely cau
12.40 We would like to store our wedding cakes after coating with marzipan for some time before we i
12.41 The edges of our soda farls become gummy a couple of days after baking. What is the cause of t
12.42 Why is it that wine cakes do not break nicely if baked in over-greased tins?
12.43 Why do we find jam or marmalade goes watery?
Chapter 13. What is?
13.1 What is the phosphotase test and how is it used in the bakery?
13.2 What is meant by hydrogen ion concentration and how is the pH scale determined?
13.3 What is the meaning of the term syneresis when applied to bread?
13.4 In some technical literature there is reference to batter specific gravity or relative density.
13.5 What is a super-saturated solution?
13.6 What was the Aquazyme process?
13.7 What is trencher bread and how was it used?
13.8 What is the product known as a Grant loaf?
13.9 What is Baumkuchen and how is it made?
13.10 What are the origins of poppadams?
13.11 What is kebab bread?
13.12 What is balady bread?
13.13 How are chapattis made?
13.14 What are stotty cakes and how are they produced?
13.15 What is ganache?
13.16 What are tortillas?
13.17 What are the origins of the cottage loaf?
13.18 What is micronised wheat?
Index

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