Functional additives for bakery foods

BookReviews III1'

I

....

I1

r I

i ,,

,

i

,i

described, and their limitations and advantages are compared with those of alternative methods. Of particular importance are the analytical methods that have been adopted nationally and internationally for the purpose of food labelling; this edited by Ivan Furdaand CharlesJ. Brine, Plenum Press,1990. $87.00 in USA ($I04.40 elsewhere) topic is discussed in a chapter on the (xii + 325 pages)ISBN0 306 43583 7 purpose of food labelling and the rationale behind the choice of method. This new addition (Vol. 270) to the now devoted entirely to the effects of dietary Arguments for and against the inclusion extensive Advances in Experimental fibre on faecal bulk and, indeed, most of minor components, lignin, Maillard Medicine and Biology series contains are concerned with events in the small reaction products and resistant starch in the proceedings of a symposium held in intestine. The influences of defined the definition of 'fibre' for labelling purApril 1989. In his brief introductory polysaccharides on nutrient absorption, poses are cogently given. A discussion chapter, David Kritchevsky points out particularly on the absorption of lipids, of the use of complex procedures to that although the concept of dietary are well covered in several chapters. 'fingerprint' specific fibre components, fibre can be traced back to antiquity, The influences of complex carbo- enabling identification of their source, interest in the benefits of fibre have hydrates on blood cholesterol levels in is an excellent introduction to the chapfocused almost exclusively upon its laxa- humans are particularly well presented ter on detailed studies of the chemical tive properties until very recently. The in several chapters; difficulties with the structure of non-starch polysaccharides. Overall, this book provides a conideas of Cleave, Burkitt, Trowel and proposed mechanisms for the effects are others led to the modern phase of critically reviewed in a useful chapter venient and comprehensive source of information on the current state of research into fibre that began in the by Ivan Furda, co-editor of the book. The section on 'Analysis' is essential knowledge concerning both the effects eady 1970s and which is characterized by an increasingly rigorous approach to reading for all those interested in dietary and analysis of dietary fibre. the definition, analysis and study of the fibre, and contains contributions from R.M. Faulks and !.1",Johnson physiological effects of this diverse most of the well-known researchers into AFRCInstituteof FoodResearch, this complex topic. The main analytical group of carbohydrates. NorwichLaboratory,ColneyLane, This book reflects the modern approaches (gravimetry, colorimetry and Norwich NR47UA,UK. approach. None of the chapters is gas-liquid chromatography) are fully

New Developments in Dietary Fibre: Physiological Physicochemical and Analytical Aspects

Functional Additivesfor Bakery Foods edited by Clyde E. Stauffer, Van Noslrand Reinhold, 1990. £45.00 (vii + 279 pages)ISBN 0 442 00353 6

At a time when food additives are under considerable scrutiny, functional Additives for Bakery Foods will be welcomed by those involved in bakery and cereal technology. Written with the US market in mind, the book sets out to summarize the recent research findings in baking and cereal technology that are available in the literature. However, readers should bear in mind, when consulting the book, that differences exist in the definition of the word 'additive' in different countries. The book is divided into seven chapters, covering wheat flour oxidants, reducing agents, emulsifiers, enzymes, high molecular weight additives, leavening agents and individual baked products; this contrasts with the more traditional division of books on bakery foods into the industrial areas of bread and fermented goods, biscuits, and flour confectionery. The reviews of some subject areas are particularly interesting (e.g. the discussions of the functionality of ascorbic

210

acid and the improving effects of oxygen in dough). Unfortunately, the book contains a number of factual inaccuracies. For example, in Chapter 1 (p. 5), benzoyl peroxide is described as being 'a lipid'; a better term might have been 'hydrophobic' or 'lipophilic'. Of greater concern is a misleading statement (on p. 51, under the subheading 'Energy input') that 'The Chorleywood Bread Process, for instance uses a high speed mixer that inputs 11 watt hours of energy per kg of flour'. This should read 11 watt hours per kilogram of dough. The literature has been misinterpreted; the original reference (earlier than that quoted in the book) refers to 'the expenditure of 40 joules/g (11 watt hours/kg) of work on the dough '1. Another area for concern is in the summary on frozen dough, which states that dough pieces should be cool (21°C) as they leave the mixer. While this is a generally accepted industrial practice, there are published papers that state that there is no requirement to

reduce dough temperature in the manufacture of frozen dough 2. The book will be of value to those in research and academic laboratories, as well as to suppliers of additives for the industry. It will be a useful starting point to a new research project, directing the reader to generally up-to-date and relevant references that complement the material presented. Of the 279 pages, 9 are taken up by the index and 29 by references. Functional Additives for Bakery Foods will be a welcome addition to the bookshelves of bakery and cereal technologists, and of the libraries of institutions that offer advanced courses in baking, Overall, I would recommend this book to anyone embarking on a new project who is willing to follow up the references given.

A.J. Bent Departmentof Ba~.:,ngTechnologyand Process Engineering,FlourMilling andBakingResearch Association,ChorleywoodWD3 5SH,UK.

References l

Chamberlain,N., Collins,T.H.and Elto,G.A.H.(1962)BakersDig. 36, 52-53 2 Cauvain,S.P.(1982}BakingToday May, 21-23

Trends in Food Science & TechnologyAugust 1991