Bakery Products Science and Technology (eBook, PDF)

Redaktion: Zhou, Weibiao; Hui, Y. H.

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 776
• Erscheinungstermin: 6. Juni 2014
• Englisch
• ISBN-13: 9781118791936
• Artikelnr.: 41065808

Autorenporträt

THE EDITORS Dr Weibiao Zhou (Editor) 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. Dr Y. H. Hui (Administrative Editor) 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.

Inhaltsangabe

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 Heiniö 5. Rice 89 C. M. Rosell and Manuel Gómez 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 Rández-Gil, Lidia Ballester-Tomás, and José 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 Gómez 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 Noël 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 Heiniö 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, Inês
Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Ângelo 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 Noël 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
Noël 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
Gözde ?nan and Seyhun Yurdugül Index 745