 Bakery Products: Science and Technology
ISBN: 978-0-8138-0187-2
Hardcover
592 pages
July 2006, Wiley-Blackwell
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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)
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