Bakery products [electronic resource] : science and technology / Y.H. Hui, editor.

ISBN:

9780470276327

Title:

Author:

Hui, Y. H. (Yiu H.)

Publication Information:

Hoboken : Wiley, 2008.

Physical Description:

1 online resource (589 p.)

General Note:

Description based upon print version of record.

Contents:

1 Bakery Products: Science and Technology -- Part I. Flours -- 2. Wheat Flour Classification -- 3. Wheat Flour of the Third Millennium -- 4. Gluten -- 5. Rye -- 6. Rice -- Part II. Major Baking Ingredients -- 7. Sweeteners -- 8. Eggs -- 9. Yeast -- 10. Fat Replacers -- 11. Water -- 12. Functional Additives -- Part III. Principles of Baking -- 13. Mixing, Dough Making, and Dough Makeup -- 14. Fermentation -- 15. Baking -- 16. Sensory Attributes of Bakery Products -- Part IV. Bread -- 17. Manufacture -- 18. Quality Control -- 19. Enzymes in Breadmaking -- 20. Sourdough -- 21. Frozen Dough -- Part V. Special Products -- 22. Cake Manufacture -- 23. Cracker Manufacture -- 24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits -- 25. Specialities from All Over the World -- 26. Dietetic Bakery Products -- 27. Gluten-Free Cereal-Based Products -- 28. Muffins and Bagels -- 29. Pretzel Production and Quality Control -- 30. Italian Bakery.

Subject Term:

Baked products.

Baking.

Added Author:

Hui, Y. H. (Yiu H.)

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

Hoboken : Wiley, 2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.752 BAK	1:E-BOOK	1	1:ONLINE	Searching... Unknown

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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.

Author Notes

Y.H. Hui , Ph.D., West Sacramento, CA is the editorial consultant and administrative editor for this book. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, and law, including the Data Source Book for Food Scientists and Technologists; Encyclopedia of Food Science and Technology; Foodborne Disease Handbook; and Food Processing: Principles and Applications .

Harold Corke, Ph.D., is Associate Professor in the Department of Botany at University of Hong Kong.

Ingrid De Leyn is Associate Professor in the Department of Biotechnology, Landscape Architecture and Agriculture at Hogeschool Gent, Belgium.

Wai-Kit Nip, Ph.D. , is Emeritus Food Technologist in the Department of MBBE at University of Hawaii at Manoa, Honolulu, Hawaii.

Nanna Cross, Ph.D. , is Consultant with Cross Associates, Chicago, Illinois.

Contributor

Preface

1 Bakery Products: Science and TechnologyH.-M. Lai and T.-C. Lin

Part ItFlours

2 Wheat Flour ClassificationO. M. Lukow

3 Wheat Flour of the Third MillenniumL. De Bry

4 GlutenK. Khan and G. Nygard

5 RyeK.-H. Liukkonen and R.-L. Heinio and M. Salmenkallio-Marttila and K. Autio and K. Katina and K. Poutanen

6 RiceC. M. Rosell and M. Gomez

Part II Major Baking Ingredients

7 SweetenersW.-K. Nip

8 EggsV. Kiosseoglou and A. Paraskevopoulou

9 YeastP. Gelinas

10 Fat ReplacersV. Oreopoulou

11 WaterC. Chieh

12 Functional AdditivesI. De Leyn

Part III Principles of Baking

13 MixingDough Making and Dough Makeup and N. Haegens

14 FermentationC.-H. Yang

15 BakingM.-H. Chang

16 Sensory Attributes of Bakery ProductsR.-L. Heinio

Part IV Bread

17 ManufactureW. Zhou and N. Therdthai

18 Quality ControlS. S. Sahi and K. Little

19 Enzymes in BreadmakingH. Goesaert and K. Gebruers and C. M. Courtin and K. Brijs and J. A. Delcour

20 SourdoughA. Diowksz and W. Ambroziak

21 Frozen DoughP. D. Ribotta and A. E. Leon and M. C. Anon

Part V Special Products

22 Cake ManufactureF. D. Conforti

23 Cracker ManufactureT. Yoneya and W.-K. Nip

24 Nonenzymatic Browning for CookiesCrackers and Biscuits and M. Villamiel

25 Specialities from All Over the WorldN. Haegens

26 Dietetic Bakery ProductsS. Chan

27 Gluten-Free Cereal-Based ProductsE. K. Arendt and M. M. Moore

28 Muffins and BagelsN. Cross

29 Pretzel Production and Quality ControlK. Seetharaman

30 Italian BakeryM. A. Pagani and M. Lucisano and M. Mariotti

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Bound With These Titles

On Order

Summary

Summary

Author Notes

Table of Contents