Bakery products science and technology
by Hui, Y. H., (Yiu H.) Zhou, Weibiao
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 …
Read More ↓Title Statements
- Full title :Bakery products science and technology / [compiled by] Dr Weibiao Zhou and Y H Hui.
Summary
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 comprehensiv.
Read More ↓Edition Statements
- Publication Date:2014.
- Edition:Second edition
Publication Statements
- Publisher(s):John Wiley & Sons, Inc
- Place of Publication:Chichester, West Sussex, UK
- Language:eng
- Publication Date:2014.
The Physical Object
- Description:1 online resource
Edition Identifiers
- ISBN:9781118791936, 1118791932, 9781118792070, 1118792076, 9781118792001, 1118792009
- oclc:ocn869141283
- LC Classification:TX763
- Dewey Decimal:641.81/5
Table of Contents
Bakery Products Science and Technology; Copyright; Contents; Preface to the Second Edition; Contributors; Part 1: Introduction; 1 Introduction to Baking and Bakery Products; Introduction; Flours; Baking ingredients; Baking science and technology; Bread; Traditional and specialty products; Examples of world bakery products; References; Paer 2: Flours; 2 Wheat Milling and Flour Quality Evaluation; Overview; Wheat, a raw material of choice for bread and bakery products; The dry milling of wheat; Flour characteristics; Optimization and innovation in wheat milling.
Exploitation of milling by-productsAssessing dough rheology for predicting baking performance; Future trends; References; 3 Wheat Flour: Chemistry and Biochemistry; Foreword; Wheat proteins; Adverse reactions to wheat proteins; Polysaccharides; Interactions within components; References; 4 Rye; Introduction; Production and consumption; The rye grain; Arabinoxylans; Bioactive compounds; Nutrition and health-effects; Consumption as food; Flavor of rye grain; Summary; References; 5 Rice; Introduction; Production and consumption of rice; Rice flour production.
Composition of rice grain and its milling fractionsRice flours type…
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