Bakery Products: Science and Technology

by Editor: Y. H. Hui (American Food and Nutrition Center, Cutten, California); Associate Editor: Harold Corke (University of Hong Kong); Associate Editor: Ingrid De Leyn (University of Hawaii at Manoa); Associate Editor: Wai-Kit Nip (University of H

• ISBN13: 9780470276327
• ISBN10: 0470276320
• Format: eBook
• Copyright: 2008-02-01
• Publisher: Wiley-Blackwell

Summary

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.

Table of Contents

Contributor

Preface

Bakery Products: Science and Technology

Wheat Flour Classification

Wheat Flour of the Third Millennium

Gluten

Rye

Rice

Major Baking Ingredients

Sweeteners

Eggs

Yeast

Fat Replacers

Water

Functional Additives

Principles of Baking

Mixing

Fermentation

Baking

Sensory Attributes of Bakery Products

Bread

Manufacture

Quality Control

Enzymes in Breadmaking

Sourdough

Frozen Dough

Special Products

Cake Manufacture

Cracker Manufacture

Nonenzymatic Browning for Cookies

Specialities from All Over the World

Dietetic Bakery Products

Gluten-Free Cereal-Based Products

Muffins and Bagels

Pretzel Production and Quality Control

Italian Bakery

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