Wheat Flour
Products from Soft Wheat Flour: Problems, Causes, and Resolutions
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Ingredients: flour • chemical leavening • shortening • sucrose • egg whites
Formulation: cakes and related products • doughnuts • crackers • cookies • biscuits • pie crusts
Processing: cakes and related products • doughnuts • crackers • cookies • biscuits • pie crusts
Product and Processing Problems: cakes • doughnuts • crackers • cookies • biscuits • pie crusts
Troubleshooting

Wheat Flour
Products from Hard Wheat Flour: Problems, Causes, and Resolutions
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Ingredients: breads • related products
Processing: scaling • dough processing • proofing • baking • cooling
Product Issues: appearance • texture • flavor • shelf life issues
Processing Issues
Fundamental Mechanism of Breadmaking
Troubleshooting

Dairy-based Ingredients
Baked Products 
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Butter in Baked Products: functions of butter • handling of butter in bakeries
Hard Wheat Products: pastry and laminated doughs • bread and biscuits
Soft Wheat Products: cakes • crackers • other products
Role of Dairy Ingredients in Fat Reduction of Baked Foods
Troubleshooting
 

Enzymes
Application of Enzymes to Baked Products 
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Sources of Amylases

Bread
dough   product characteristics

Low-Moisture Products

Troubleshooting
  

Fats & Oils
Bakery Product Applications 
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Functions in Baked Goods: product characteristics • processing
Hard Wheat Products: bread, rolls • laminated doughs • yeast-raised doughnuts
Soft Wheat Products: cake • cake doughnuts • cookies • crackers • pie crust, biscuits • filler fats and icings
Pan-Release Agents
Troubleshooting
  

High Fiber Ingredients
Baked Goods and Extruded Applications 
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Breads and Related Products: addition of fiber to bread • effects of high-fiber ingredients
on bread
Cookies: cookie spread • tenderness and crispness • top grain and surface cracking • color • flavor
Cakes, Muffins, and Other Batter Formulations: crumb quality • suspension agents • shelf life
Batters and Breadings
Other Baked Products
Extruded Products
Low-Fat Baked Goods: bulking agents • aeration • moistness/lubricity • shelf-life extension
Troubleshooting
  

Starches
Grain-Based Products
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Bakery Products: cakes, muffins, and brownies • cookies • fillings and glazes, icings, and frostings
Extruded Products
Batters and Breadings
Troubleshooting
 

Emulsifiers
Bakery Products
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Antistaling Agents:
Starch gelantinization    Starch retrogradation    Bread staling    Emulsifier-starch complexation

Dough Strengtheners

Aeration Agents
 

Nutritive Sweeteners
Bakery and Other Grain-Based Products
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Functions of Sweeteners in Grain-Based Products: sweetness • brown color formation • flavor enhancement • structure • softness • appearance
Hard Wheat Products: bread, rolls, and bagels • sweet dough products
Soft Wheat Products: cakes • cookies • other products
Frostings, Icings, and Topical Applications: frostings and fillings • icings • topical applications
Ready-to-Eat Cereals and Granola Products: processing aid • flavor • coatings • adhesion
Troubleshooting

Alternative Sweeteners
Bakery and Other Grain-Based Applications
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Product Characteristics: nutritive sweeteners • alternative sweeteners
Processing Characteristics
Hard Wheat Products
Soft Wheat Products: cakes • cookies • brownies • chemically leavened products
Topical Applications: frostings • icings • fillings
Ready-to-Eat Cereals and Granola Products
Troubleshooting
  

Colorants
Baked Goods, Cereals, and Pet Foods
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Baked Goods and Cereals: FD&C colorants • natural colorants • shades
Pet Foods: water-soluble colorants • lakes • exempt colorants
Troubleshooting

Hydrocolloids
Chapter 8
Other Food Applications
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Salad Dressings
Tomato- and Mustard-Based Products
Processed Meat Products
Baked Goods
Hydrocolloid-Based Fat Replacers
Pancake Syrup
Pet Food
Water Gel Desserts
 Troubleshooting