Publisher's Synopsis
This text explains sweet and savoury biscuit/cracker making from the viewpoint of the chemist and physicist, rather than the engineer or technologist, and provides a thorough understanding of the fundamental science of the baking process.;The contributors cover such topics as fat/oil functionality and fat bloom; sugar functionality/bloom; redox systems in biscuit doughs; creaming, emulsions and emulsifiers; rheological properties of doughs; mathematical modelling of ovens, and objective assessment of texture.
