Bakery Products

Beschreibung

While thousands of books on baking are in print aimed at foodservice operators, culinary art instruction, and consumers,relatively few professional publications exist that cover thescience and technology of baking. In Bakery Products: Scienceand Technology, nearly 50 professionals from industry,government, and academia contribute their perspectives on the stateof baking today. The latest scientific developments, technologicalprocesses, and engineering principles are described as they relateto the essentials of baking. Coverage is extensive and includes: * * raw materials and ingredients, from wheat flours tosweeteners, yeast, and functional additives; * the principles of baking, such as mixing processes,doughmaking, fermentation, and sensory evaluation; * manufacturing considerations for bread and other bakeryproducts, including quality control and enzymes; * special bakery products, ranging from manufacture ofcakes, cookies, muffins, bagels, and pretzels to dietetic bakeryproducts, gluten-free cereal-based products; and * specialty bakery items from around the world, includingItalian bakery foods. Blending the technical aspects of baking with the freshestscientific research, Bakery Products: Science and Technologyhas all the finest ingredients to serve the most demandingappetites of food science professionals, researchers, andstudents.

Autor*in

Y. H. Hui

Themen in »Bakery Products«

Backwaren, Getreideerzeugnisse Bakery & Cereals Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie

Stimmen zu »Bakery Products«

"Blending the technical aspects of baking with freshest scientificresearch the book Bakery Products & Technology has all thefinest ingredients to serve the most demanding appetites of foodprofessionals." Beverage & Food World, September 2007
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