Evaluation of wheat flour baking quality for confectionery production

In this "applied" book, firstly, a concise review in cake and cookie technology is introduced. After that, each practical chapter covers the new and rapid methods (dynamic imaging, rheological and chemical) to assess baking quality of cake or cookie products using different wheat flour. These techniques could be applied as a tool to investigate the effect of other baking parameters (flour components, formulation, raising agent, baking environment, mixing condition, etc.) on cake and cookie quality. Finally there is a general discussion of the merits of using the major measurement techniques considered in the book; product imaging during baking, protein compositional determination and rheological measurement of cake batter and cookie dough. The book delivers a clear insight into current and emerging technologies and equipment. This is a guide book which can be beneficial for students in the relevant subjects, researcher and engineers in baking industries, and product developers.