Bakery Products Science and Technology
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Opis: Bakery Products Science and Technology

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. 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. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.Preface to the Second Edition vii Contributors ix Part 1: Introduction 1 1. Introduction to Baking and Bakery Products 3 Weibiao Zhou, N. Therdthai, and Y. H. Hui Part 2: Flours 17 2. Wheat Milling and Flour Quality Evaluation 19 M. A. Pagani, Alessandra Marti, and Gabriella Bottega 3. Wheat Flour: Chemistry and Biochemistry 55 Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone 4. Rye 75 Kaisa Poutanen, Kati Katina, and Raija-Liisa Heinio 5. Rice 89 C. M. Rosell and Manuel Gomez 6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107 Concha Collar Part 3: Baking Ingredients 127 7. Water 129 Peter Chung Chieh 8. Yeast 153 Francisca Randez-Gil, Lidia Ballester-Tomas, and Jose Antonio Prieto 9. Other Leavening Agents 175 I. De Leyn 10. Ascorbic Acid and Redox Agents in Bakery Systems 183 Sarabjit S. Sahi 11. Sugar and Sweeteners 199 Manuela Mariotti and Mara Lucisano 12. Lipids: Properties and Functionality 223 Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman 13. Eggs 243 Vassilios Kiosseoglou and Adamantini Paraskevopoulou 14. Dairy Ingredients 259 Bonastre Oliete Mayorga and Manuel Gomez 15. Enzymes 275 U. J. S. Prasada Rao and M. S. Hemalatha 16. Other Functional Additives 295 I. De Leyn Part 4: Baking Science and Technology 307 17. Mixing, Dough Making, and Dough Make-up 309 Noel Haegens 18. Fermentation 325 N. Therdthai 19. Baking 335 Tiphaine Lucas 20. Packaging and Shelf-life Prediction of Bakery Products 355 Virginia Giannou, Dimitra Lebesi, and Constantina Tzia 21. Process Optimization and Control 373 Gary Tucker 22. Sensory Attributes of Bakery Products 391 Raija-Liisa Heinio 23. Nutritional Attributes of Bakery Products 409 Hyunsook Kim and Wallace H. Yokoyama 24. Browning in Bakery Products: An Engineering Perspective 417 Emmanuel Purlis 25. Functional Bakery Products: An Overview and Future Perspectives 431 Daniel Pinto, Ines Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Angelo Cerqueira 26. Rheology of Bread and Other Bakery Products 453 Nyuk Ling Chin and Peter J. Martin Part 5: Bread 473 27. Manufacture 475 N. Therdthai and Weibiao Zhou 28. Quality Control 489 Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih 29. Sourdough 511 Shao Quan Liu 30. Frozen Dough and Par-baked Products 523 Stanley P. Cauvain 31. Steamed Bread 539 Sidi Huang Part 6: other bakery Products 563 32. Cake Manufacture 565 Frank D. Conforti 33. Biscuits 585 N. N. Misra and Brijesh K. Tiwari 34. Pastries 603 Noel Haegens 35. Pretzel Production and Quality Control 611 Koushik Seetharaman 36. Bakery Products of Unconventional Flours 619 Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez 37. Dietetic Bakery Products 639 Selena Chan Part 7: Examples of World Bakery Products 657 38. Specialities from All Over the World 659 Noel Haegens 39. Bakery Products of China 673 Lu Zhang and Xiao Dong Chen 40. Italian Bakery Products 685 M. A. Pagani, Mara Lucisano, and Manuela Mariotti 41. Mexican Bakery Products 723 Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez 42. Bakery Products of Turkey 735 Gozde Ynan and Seyhun Yurdugul Index 745


Szczegóły: Bakery Products Science and Technology

Tytuł: Bakery Products Science and Technology
Producent: John Wiley
ISBN: 9781119967156
Rok produkcji: 2014
Ilość stron: 776
Oprawa: Twarda
Waga: 1.65 kg


Recenzje: Bakery Products Science and Technology
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Bakery Products Science and Technology

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. 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. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.Preface to the Second Edition vii Contributors ix Part 1: Introduction 1 1. Introduction to Baking and Bakery Products 3 Weibiao Zhou, N. Therdthai, and Y. H. Hui Part 2: Flours 17 2. Wheat Milling and Flour Quality Evaluation 19 M. A. Pagani, Alessandra Marti, and Gabriella Bottega 3. Wheat Flour: Chemistry and Biochemistry 55 Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone 4. Rye 75 Kaisa Poutanen, Kati Katina, and Raija-Liisa Heinio 5. Rice 89 C. M. Rosell and Manuel Gomez 6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107 Concha Collar Part 3: Baking Ingredients 127 7. Water 129 Peter Chung Chieh 8. Yeast 153 Francisca Randez-Gil, Lidia Ballester-Tomas, and Jose Antonio Prieto 9. Other Leavening Agents 175 I. De Leyn 10. Ascorbic Acid and Redox Agents in Bakery Systems 183 Sarabjit S. Sahi 11. Sugar and Sweeteners 199 Manuela Mariotti and Mara Lucisano 12. Lipids: Properties and Functionality 223 Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman 13. Eggs 243 Vassilios Kiosseoglou and Adamantini Paraskevopoulou 14. Dairy Ingredients 259 Bonastre Oliete Mayorga and Manuel Gomez 15. Enzymes 275 U. J. S. Prasada Rao and M. S. Hemalatha 16. Other Functional Additives 295 I. De Leyn Part 4: Baking Science and Technology 307 17. Mixing, Dough Making, and Dough Make-up 309 Noel Haegens 18. Fermentation 325 N. Therdthai 19. Baking 335 Tiphaine Lucas 20. Packaging and Shelf-life Prediction of Bakery Products 355 Virginia Giannou, Dimitra Lebesi, and Constantina Tzia 21. Process Optimization and Control 373 Gary Tucker 22. Sensory Attributes of Bakery Products 391 Raija-Liisa Heinio 23. Nutritional Attributes of Bakery Products 409 Hyunsook Kim and Wallace H. Yokoyama 24. Browning in Bakery Products: An Engineering Perspective 417 Emmanuel Purlis 25. Functional Bakery Products: An Overview and Future Perspectives 431 Daniel Pinto, Ines Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Angelo Cerqueira 26. Rheology of Bread and Other Bakery Products 453 Nyuk Ling Chin and Peter J. Martin Part 5: Bread 473 27. Manufacture 475 N. Therdthai and Weibiao Zhou 28. Quality Control 489 Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih 29. Sourdough 511 Shao Quan Liu 30. Frozen Dough and Par-baked Products 523 Stanley P. Cauvain 31. Steamed Bread 539 Sidi Huang Part 6: other bakery Products 563 32. Cake Manufacture 565 Frank D. Conforti 33. Biscuits 585 N. N. Misra and Brijesh K. Tiwari 34. Pastries 603 Noel Haegens 35. Pretzel Production and Quality Control 611 Koushik Seetharaman 36. Bakery Products of Unconventional Flours 619 Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez 37. Dietetic Bakery Products 639 Selena Chan Part 7: Examples of World Bakery Products 657 38. Specialities from All Over the World 659 Noel Haegens 39. Bakery Products of China 673 Lu Zhang and Xiao Dong Chen 40. Italian Bakery Products 685 M. A. Pagani, Mara Lucisano, and Manuela Mariotti 41. Mexican Bakery Products 723 Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez 42. Bakery Products of Turkey 735 Gozde Ynan and Seyhun Yurdugul Index 745

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Cena 1174,01 PLN
Nasza cena 1097,69 PLN
Oszczędzasz 6%
Wysyłka: Niedostępna
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Szczegóły: Bakery Products Science and Technology

Tytuł: Bakery Products Science and Technology
Producent: John Wiley
ISBN: 9781119967156
Rok produkcji: 2014
Ilość stron: 776
Oprawa: Twarda
Waga: 1.65 kg


Recenzje: Bakery Products Science and Technology

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