Details

Bakery Products Science and Technology


Bakery Products Science and Technology


2. Aufl.

von: Weibiao Zhou, Y. H. Hui

236,99 €

Verlag: Wiley-Blackwell
Format: PDF
Veröffentl.: 04.06.2014
ISBN/EAN: 9781118791936
Sprache: englisch
Anzahl Seiten: 776

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

<p>Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.</p> <p>The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking.</p> <p>Blending the technical aspects of baking with the latest scientific research, <i>Bakery Products Science and Technology, Second Edition</i> has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.</p>
Preface to the Second Edition vii <p>Contributors ix</p> <p><b>Part 1: Introduction 1</b></p> <p>1. Introduction to Baking and Bakery Products 3<br /> <i>Weibiao Zhou, N. Therdthai, and Y. H. Hui</i></p> <p><b>Part 2: Flours 17</b></p> <p>2. Wheat Milling and Flour Quality Evaluation 19<br /> <i>M. A. Pagani, Alessandra Marti, and Gabriella Bottega</i></p> <p>3. Wheat Flour: Chemistry and Biochemistry 55<br /> <i>Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone</i></p> <p>4. Rye 75<br /> <i>Kaisa Poutanen, Kati Katina, and Raija-Liisa Heiniö</i></p> <p>5. Rice 89<br /> <i>C. M. Rosell and Manuel Gómez</i></p> <p>6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107<br /> <i>Concha Collar</i></p> <p><b>Part 3: Baking Ingredients 127</b></p> <p>7. Water 129<br /> <i>Peter Chung Chieh</i></p> <p>8. Yeast 153<br /> <i>Francisca Rández-Gil, Lidia Ballester-Tomás, and José Antonio Prieto</i></p> <p>9. Other Leavening Agents 175<br /> <i>I. De Leyn</i></p> <p>10. Ascorbic Acid and Redox Agents in Bakery Systems 183<br /> <i>Sarabjit S. Sahi</i></p> <p>11. Sugar and Sweeteners 199<br /> <i>Manuela Mariotti and Mara Lucisano</i></p> <p>12. Lipids: Properties and Functionality 223<br /> <i>Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman</i></p> <p>13. Eggs 243<br /> <i>Vassilios Kiosseoglou and Adamantini Paraskevopoulou</i></p> <p>14. Dairy Ingredients 259<br /> <i>Bonastre Oliete Mayorga and Manuel Gómez</i></p> <p>15. Enzymes 275<br /> <i>U. J. S. Prasada Rao and M. S. Hemalatha</i></p> <p>16. Other Functional Additives 295<br /> <i>I. De Leyn</i></p> <p><b>Part 4: Baking Science and Technology 307</b></p> <p>17. Mixing, Dough Making, and Dough Make-up 309<br /> <i>Noël Haegens</i></p> <p>18. Fermentation 325<br /> <i>N. Therdthai</i></p> <p>19. Baking 335<br /> <i>Tiphaine Lucas</i></p> <p>20. Packaging and Shelf-life Prediction of Bakery Products 355<br /> <i>Virginia Giannou, Dimitra Lebesi, and Constantina Tzia</i></p> <p>21. Process Optimization and Control 373<br /> <i>Gary Tucker</i></p> <p>22. Sensory Attributes of Bakery Products 391<br /> <i>Raija-Liisa Heiniö</i></p> <p>23. Nutritional Attributes of Bakery Products 409<br /> <i>Hyunsook Kim and Wallace H. Yokoyama</i></p> <p>24. Browning in Bakery Products: An Engineering Perspective 417<br /> <i>Emmanuel Purlis</i></p> <p>25. Functional Bakery Products: An Overview and Future Perspectives 431<br /> <i>Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Ângelo Cerqueira</i></p> <p>26. Rheology of Bread and Other Bakery Products 453<br /> <i>Nyuk Ling Chin and Peter J. Martin</i></p> <p><b>Part 5: Bread 473</b></p> <p>27. Manufacture 475<br /> <i>N. Therdthai and Weibiao Zhou</i></p> <p>28. Quality Control 489<br /> <i>Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih</i></p> <p>29. Sourdough 511<br /> <i>Shao Quan Liu</i></p> <p>30. Frozen Dough and Par-baked Products 523<br /> <i>Stanley P. Cauvain</i></p> <p>31. Steamed Bread 539<br /> <i>Sidi Huang</i></p> <p><b>Part 6: other bakery Products 563</b></p> <p>32. Cake Manufacture 565<br /> <i>Frank D. Conforti</i></p> <p>33. Biscuits 585<br /> <i>N. N. Misra and Brijesh K. Tiwari</i></p> <p>34. Pastries 603<br /> <i>Noël Haegens</i></p> <p>35. Pretzel Production and Quality Control 611<br /> <i>Koushik Seetharaman</i></p> <p>36. Bakery Products of Unconventional Flours 619<br /> <i>Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez</i></p> <p>37. Dietetic Bakery Products 639<br /> <i>Selena Chan</i></p> <p><b>Part 7: Examples of World Bakery Products 657</b></p> <p>38. Specialities from All Over the World 659<br /> <i>Noël Haegens</i></p> <p>39. Bakery Products of China 673<br /> <i>Lu Zhang and Xiao Dong Chen</i></p> <p>40. Italian Bakery Products 685<br /> <i>M. A. Pagani, Mara Lucisano, and Manuela Mariotti</i></p> <p>41. Mexican Bakery Products 723<br /> <i>Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez</i></p> <p>42. Bakery Products of Turkey 735<br /> <i>Gözde Ýnan and Seyhun Yurdugül</i></p> <p>Index 745</p>
<p><b>THE EDITORS</b><br /><b>Dr Weibiao Zhou </b>(Editor)<br />Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering.</p> <p><b>Dr Y. H. Hui</b> (Administrative Editor)<br />Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.</p>
<p>Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the<br />state of industrial baking today.</p> <p>The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, fl our and other ingredients, to mixing, proofing and baking.</p> <p>Blending the technical aspects of baking with the latest scientific research, <i>Bakery Products Science and Technology, Second Edition</i> has all the fi nest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.</p> <p>ALSO AVAILABLE<br /><i>Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition</i><br />Stan Cauvain and Linda Young<br />ISBN: 978-1-4051-7613-2</p> <p><i>Gluten-Free Food Science and Technology</i><br />Edited by Eimear Gallagher<br />ISBN: 978-1-4051-5915-9</p>

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