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Technology of Baked Goods

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Handbook on Sourdough Biotechnology

Abstract

The chapter describes the main ingredients (wheat flour, water, salt, sugar, and fats) and the different steps of the chain used for making baked goods, from milling to the baking process (mixing, leavening, proofing, dough makeup and baking operations). An overview of the main analytical methods used to determine the quality of baked goods (e.g. fundamental rheology, descriptive empirical measurements, and innovative approaches) is also included.

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Websites

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  2. www.brabender.com

  3. www.buhlergroup.com

  4. www.chopin.fr

  5. www.esmach.it

  6. www.fao.org/docrep (FAO - Food Outlook)

  7. www.imars.case.edu

  8. www.itecaspa.com

  9. www.national-mfg.com

  10. www.ocrim.it

  11. www.sancassiano.com

  12. www.satake-group.com

  13. www.stablemicrosystems.com

  14. www.wpib.de

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Authors and Affiliations

  1. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133, MILANO, Italy

    Maria Ambrogina Pagani, Gabriella Bottega & Manuela Mariotti

Authors
  1. Maria Ambrogina Pagani
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  2. Gabriella Bottega
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  3. Manuela Mariotti
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Corresponding authors

Correspondence to Maria Ambrogina Pagani or Manuela Mariotti .

Editor information

Editors and Affiliations

  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

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Pagani, M.A., Bottega, G., Mariotti, M. (2013). Technology of Baked Goods. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_3

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