Bread and pastry production / editor, Elton Dias

Includes bibliographical references and index.

In recent times, bakery products have become more popular in emerging markets, and consumers are increasingly aware of health issues. While bakery products are high in carbohydrates and may contain gluten, fat, and sugar, they can also provide balanced nutrients and wholesome food. To meet the demands of health-conscious consumers, there is a trend towards producing new types of bakery products or reformulating existing ones to increase their nutritional value.The 21st century has brought about a new ideology of baking, where simplified technologies using ready-made mixtures with various additives are used. These technologies do not require special conditions for fermentation of natural yeast, maturation of dough, temperature regimes, and a highly qualified baker. While these technologies are more profitable than traditional methods in terms of production speed, product cost, and timing, an increasing number of consumers are rejecting “artificial bread” in favor of fresh baked goods prepared at the point of sale, and sometimes even in their presence. The bakery industry is constantly evolving, and it will be interesting to see how it adapts to meet the changing demands of consumers. This book “Bread and Pastry Production” provides a comprehensive explanation of the significance of water in the preparation of cake batters, bread, pastry and biscuit doughs, as well as the way it is handled and controlled during the baking process to produce the final baked product.