Overview

Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions. Consumer demand for decreased calories, increased fibre levels, decreased fat and sodium content, and more convenient products have been the driving force behind many of the developments described in this volume. Ingredients covered range from the most basic (wheat and rye flour), to the more recent dietary fibres and fat replacers. Processes include basic bread production (but with innovations in the plant), as well as newer methods such as microwave baking, extrusion and freezing of doughs and products. Test methods are also described.

Full Product Details

Author:   B. S. KAMEL AND C. E. STAUFFER ,  Clyde E. Stauffer
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   Softcover reprint of the original 1st ed. 1993
Dimensions:   Width: 15.50cm , Height: 2.20cm , Length: 23.50cm
Weight:   0.652kg
ISBN:  

9780751400557

ISBN 10:   0751400556
Pages:   408
Publication Date:   01 January 1992
Audience:   Professional and scholarly ,  General/trade ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Wheat and wheat flours, W. Bushuk and M.G. Scanlon; rye flour, wholemeal breads and rye breads, J. Prihoda, et al; advances in breadmaking technology, J. Brown; frozen dough production, C.E. Stauffer; dough rheology and physical testing of dough, V.F. Rasper; texture measurement on finished baked goods, M.C. Bourne; enzymes, M. Kulp; emulsifiers, B.S. Kamel and J.G. Ponte; lecithin and phospholipids in baked goods, R. Silva; sensory evaluation, C.S. Setser; microwave technology in baking, R.F. Schiffmann; extrusion of baked products; fats and fat replacers; dietary fibre, C.E. Stauffer.

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