Advances in baking technology
Author(s)
Bibliographic Information
Advances in baking technology
Blackie Academic & Professional , VCH Publishers, 1993
- : uk
- : us
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Note
Includes bibliographical references and index
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Description and Table of Contents
Description
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.
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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