Functional additives for bakery foods

著者

• Stauffer, Clyde E.

書誌事項

Functional additives for bakery foods

Clyde E. Stauffer

（An AVI book）

Van Nostrand Reinhold, c1990

注記

Includes bibliographical references and index

入力は遡及データによる

内容説明・目次

内容説明

This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

目次

Oxidants. Reductants and mix reducers. Emulsifiers and dough strengtheners. Enzymes. High molecular weight additives. Leavening agents. Individual baked food products.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA32937810
• ISBN:
  • 0442003536
• LCCN: 90037356
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: viii, 279 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TX553.A3
  • DC20 : 664/.752
• 件名:
  • LCSH : Food additives
  • LCSH : Dough
  • LCSH : Baked products
• 親書誌ID:
  • BA12691762