Bakery Products: Science and TechnologyISBN: 978-0-8138-0187-2
Hardcover
586 pages
July 2006, Wiley-Blackwell
 Add to Cart
This price is valid for United States. Change location to view local pricing and availability.  Other Available Formats: E-book
|
Contributor.
Preface..
1. Bakery Products: Science and Technology (H.-M. Lai and T.-C. Lin).
Part I. Flours.
2. Wheat Flour Classification (O. M. Lukow).
3. Wheat Flour of the Third Millennium (L. De Bry).
4. Gluten (K. Khan and G. Nygard).
5. Rye (K.-H. Liukkonen, R.-L. Heinio, M. Salmenkallio-Marttila, K. Autio, K. Katina, and K. Poutanen).
6. Rice (C. M. Rosell and M. Gomez).
Part II. Major Baking Ingredients.
7. Sweeteners (W.-K. Nip).
8. Eggs (V. Kiosseoglou and A. Paraskevopoulou).
9. Yeast (P. Gelinas).
10. Fat Replacers (V. Oreopoulou).
11. Water (C. Chieh).
12. Functional Additives (I. De Leyn).
Part III. Principles of Baking.
13. Mixing, Dough Making, and Dough Makeup (N. Haegens).
14. Fermentation (C.-H. Yang).
15. Baking (M.-H. Chang).
16. Sensory Attributes of Bakery Products (R.-L. Heinio).
Part IV. Bread.
17. Manufacture (W. Zhou and N. Therdthai).
18. Quality Control (S. S. Sahi, K. Little).
19. Enzymes in Breadmaking (H. Goesaert, K. Gebruers, C. M. Courtin, K. Brijs, and J. A. Delcour).
20. Sourdough (A. Diowksz and W. Ambroziak).
21. Frozen Dough (P. D. Ribotta, A. E. Leon, M. C. Anon).
Part V. Special Products.
22. Cake Manufacture (F. D. Conforti).
23. Cracker Manufacture (T. Yoneya and W.-K. Nip).
24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits (M. Villamiel).
25. Specialities from All Over the World (N. Haegens).
26. Dietetic Bakery Products (S. Chan).
27. Gluten-Free Cereal-Based Products (E. K. Arendt and M. M. Moore).
28. Muffins and Bagels (N. Cross).
29. Pretzel Production and Quality Control (K. Seetharaman).
30. Italian Bakery (M. A. Pagani, M. Lucisano, M. Mariotti)
Preface..
1. Bakery Products: Science and Technology (H.-M. Lai and T.-C. Lin).
Part I. Flours.
2. Wheat Flour Classification (O. M. Lukow).
3. Wheat Flour of the Third Millennium (L. De Bry).
4. Gluten (K. Khan and G. Nygard).
5. Rye (K.-H. Liukkonen, R.-L. Heinio, M. Salmenkallio-Marttila, K. Autio, K. Katina, and K. Poutanen).
6. Rice (C. M. Rosell and M. Gomez).
Part II. Major Baking Ingredients.
7. Sweeteners (W.-K. Nip).
8. Eggs (V. Kiosseoglou and A. Paraskevopoulou).
9. Yeast (P. Gelinas).
10. Fat Replacers (V. Oreopoulou).
11. Water (C. Chieh).
12. Functional Additives (I. De Leyn).
Part III. Principles of Baking.
13. Mixing, Dough Making, and Dough Makeup (N. Haegens).
14. Fermentation (C.-H. Yang).
15. Baking (M.-H. Chang).
16. Sensory Attributes of Bakery Products (R.-L. Heinio).
Part IV. Bread.
17. Manufacture (W. Zhou and N. Therdthai).
18. Quality Control (S. S. Sahi, K. Little).
19. Enzymes in Breadmaking (H. Goesaert, K. Gebruers, C. M. Courtin, K. Brijs, and J. A. Delcour).
20. Sourdough (A. Diowksz and W. Ambroziak).
21. Frozen Dough (P. D. Ribotta, A. E. Leon, M. C. Anon).
Part V. Special Products.
22. Cake Manufacture (F. D. Conforti).
23. Cracker Manufacture (T. Yoneya and W.-K. Nip).
24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits (M. Villamiel).
25. Specialities from All Over the World (N. Haegens).
26. Dietetic Bakery Products (S. Chan).
27. Gluten-Free Cereal-Based Products (E. K. Arendt and M. M. Moore).
28. Muffins and Bagels (N. Cross).
29. Pretzel Production and Quality Control (K. Seetharaman).
30. Italian Bakery (M. A. Pagani, M. Lucisano, M. Mariotti)
Buy Both and Save 25%!
+
Bakery Products: Science and Technology (US $259.95)
-and- Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition (US $228.95)
Total List Price: US $488.90
Discounted Price: US $366.67 (Save: US $122.23)
