Bakery Products covers latest scientific developments and technological processes, described as they relate to the baking industry:

• raw materials and ingredients from wheat flours to shortenings, sweeteners, and yeast
• the principles of baking such as mixing processes, doughmaking, and fermentation
• manufacturing considerations for bread and other bakery products, including analysis, additives, process flow, and quality control
• special bakery products ranging from manufacture of cakes, cookies, muffins, bagel, and pretzels to dietetic bakery products, gluten-free cereal-based products
• specialty bakery items from around the world, including Italian bakery foods

Contents

Grain science and technology

1. Cereal science and technology
2. Processing characteristics of major cereal grains

Raw materials: wheat flours

3. Classification
4. Wheat kernel
5. Flour
6. Wheat germ
7. Gluten
8. Processed mixes

Raw materials: other flours

9. Rye
10. Oats
11. Tricale
12. Soybean
13. Potato

Baking Ingredients

14. Regular sweeteners
15. Synthetic sweeteners
16. Shortenings
17. Milk and dairy products
18. Eggs and egg products
19. Water
20. Salt
21. Yeast
22. Chemical leavening
23. Fat replacers
24. Sensory additives
25. Functional additives

Principles of Baking

26. Mixing process
27. Doughmaking
28. Dough make-up
29. Process flow
30. Fermentation
31. Baking
32. Analysis

Bread

33. Process flow
34. Types
35. Properties
36. Staling
37. Quality control
38. Analysis

Cakes, cookies, crackers

39. Cakes
40. Cookies
41. Crackers

Specialty products

42. Dietetic bakery products
43. Pastries, croissants
44. Muffins, bagels, pretzels
45. Variety bread
46. Asian bakery
47. Arabic bakery
48. Italian bakery
49. Refrigerated battery and dough
50. Frozen dough

Index

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ORDER NOW Bakery Products Science and Technology edited by Y. H. Hui 2006 • 575 pages • $228.95 + shipping Texas residents please add 6.75 % sales tax