Assessment of the quality of baked products requires a selection of measurements covering a range of physical and chemical characteristics, textural properties, and attributes related to food safety and nutrition. In the case of food safely and nutrition, a major contribution to final product qualities is made by the raw materials and formulation used. There are few baked products in which the nutritional attributes change significantly as a result of baking. The exception is moisture content; bakinglosses that arise as a result of the transition from raw dough or batter to baked product have to be taken into account to accurately declare the nutrition data on the product packaging. Obtaining typical weight loss data for a particular product is nota complicated process, which makes the calculation of final moisture content and other chemical data postbaking a relatively simple task. Calculated data should be checked at some stage against measured values using appropriate approved methods to maintain confidence in the declared information and meet the requirements of the relevant regulatory authorities.
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