UID:
edocfu_9959327557202883
Format:
1 online resource (xii, 575 pages) :
,
illustrations
Edition:
1st ed.
ISBN:
9780470277553
,
0470277556
Content:
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In "Bakery Products: Science and Technology", nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, "Bakery Products: Science and Technology" has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Note:
Cover -- TOC36;Contents -- Contributors -- Preface -- CH36;146; Bakery Products58; Science and Technology -- Part I46; Flours -- CH36;246; Wheat Flour Classification -- CH36;346; Wheat Flour of the Third Millennium -- CH36;446; Gluten -- CH36;546; Rye -- CH36;646; Rice -- Part II46; Major Baking Ingredients -- CH36;746; Sweeteners -- CH36;846; Eggs -- CH36;946; Yeast -- CH36;1046; Fat Replacers -- CH36;1146; Water -- CH36;1246; Functional Additives -- Part III46; Principles of Baking -- CH36;1346; Mixing44; Dough Making44; and Dough Makeup -- CH36;1446; Fermentation -- CH36;1546; Baking -- CH36;1646; Sensory Attributes of Bakery Products -- Part IV46; Bread -- CH36;1746; Manufacture -- CH36;1846; Quality Control -- CH36;1946; Enzymes in Breadmaking -- CH36;2046; Sourdough -- CH36;2146; Frozen Dough -- Part V46; Special Products -- CH36;2246; Cake Manufacture -- CH36;2346; Cracker Manufacture -- CH36;2446; Nonenzymatic Browning for Cookies44; Crackers44; and Biscuits -- CH36;2546; Specialities from All Over the World -- CH36;2646; Dietetic Bakery Products -- CH36;2746; Gluten45;Free Cereal45;Based Products -- CH36;2846; Muffins and Bagels -- CH36;2946; Pretzel Production and Quality Control -- CH36;3046; Italian Bakery -- IDX36;Index -- Last Page.
Additional Edition:
Print version: Bakery products. Ames, Iowa : Blackwell, 2006 ISBN 0813801877
Additional Edition:
ISBN 9780813801872
Language:
English
Keywords:
Electronic books.
DOI:
10.1002/9780470277553
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470277553
