Bakery products science and technology

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Part 1: Introduction -- Introduction to Baking and Bakery Products / Weibiao Zhou, N. Therdthai and Y. H. Hui -- Part 2: Flours -- Wheat Milling and Flour Quality Evaluation / M. A. Pagani, Alessandra Marti and Gabriella Bottega -- Wheat Flour / Francesco Bonomi, Pasquale Ferranti and Gianfranco Mamone -- Rye / Kaisa Poutanen, Kati Katina and Raija-Liisa Heiniö -- Rice / C. M. Rosell and Manuel Gómez -- Barley, Maize, Sorghum, Millet, and Other Cereal Grains / Concha Collar -- Part 3: Baking Ingredients -- Water / Peter Chung Chieh -- Yeast / Francisca Rández-Gil, Lidia Ballester-Tomás and José Antonio Prieto -- Other Leavening Agents / I. De Leyn -- Ascorbic Acid and Redox Agents in Bakery Systems / Sarabjit S. Sahi -- Sugar and Sweeteners / Manuela Mariotti and Mara Lucisano -- Lipids / Alejandro Marangoni, Avi Goldstein and Koushik Seetharaman -- Eggs / Vassilios Kiosseoglou and Adamantini Paraskevopoulou -- Dairy Ingredients / Bonastre Oliete Mayorga and Manuel Gómez -- Enzymes / U. J. S. Prasada Rao and M. S. Hemalatha -- Other Functional Additives / I. De Leyn

Part 4: Baking Science and Technology -- Mixing, Dough Making, and Dough Make-Up / Noël Haegens -- Fermentation / N…