Advances in Baking Technology

Rye Flour, Wholemeal Breads and Rye Breads (J. Příhoda, et al.).

Advances in Breadmaking Technology (J. Brown).

Frozen Dough Production (C. Stauffer).

Dough Rheology and Physical Testing of Dough (V. Rasper).

Texture Measurements on Finished Baked Goods (M. Bourne).

Enzymes as Dough Improvers (K. Kulp).

Emulsifiers in Baking (B. Kamel & J. Ponte).

Lecithin and Phospholipids in Baked Goods (R. Silva).

Sensory Evaluation (C. Setser).

Microwave Technology in Baking (R. Schiffmann).

Extrusion of Baked Products (R. Miller).

Fats and Fat Replacers (C. Stauffer).

Dietary Fiber, Analysis, Physiology and Calorie Reduction (C. Stauffer).

Index.