Now in its fourth edition, E.J. Pyler's long-awaited classic is available in a brand new format, completely rewritten, but still containing the best information, updated for today's baker and bakery technologist.

Volume One: Fundamentals and Ingredients is now available in this large format, expanded volume. Volume 2: Formulating and Production is also available.

Baking Science and Technology, 4th edition Volume One: Fundamentals and Ingredients contains almost 800 information-packed pages. This edition is illustrated with hundreds of black/white and color photos, drawings, charts and diagrams. This book is an essential tool for all bakery professionals.

Volume One: Fundamentals & Ingredients starts with basic information about the food science disciplines involved in bakery applications. It proceeds into ingredients and the crops from which they are derived. Laboratory instrumentation and a new section on sanitation have also been added.

This volume contains significant new material, including sections about:

• masa (the dough of tortilla manufacturing)
• whole grains and their flours
• allergen control
• sourdough
• ingredient systems (mixes, bases and concentrates)
• greatly expanded coverage of fiber
• coverage of the characterizing ingredients used to add value, eye appeal and nutrition

Contents

Chapter 1: Basic Food Science

• Carbohydrates
• Pentosans
• Fiber
• Proteins and Enzymes
• Lipids
• Physical Chemistry
• Dough Physics: Colloids and Rheology

Chapter 2: Bakery Ingredients

Major Ingredients

• Wheat Flour
• Flour Milling
• Non-Wheat Flours
• Masa
• Sweeteners
• Bakery Fats and Oils
• Water

Minor Ingredients

• Leavening
• Dairy
• Eggs
• Starch
• Fiber

Micro Ingredients

• Oxidation, Reduction, Yeast Foods and Buffers
• Enzymes
• Gluten
• Proteins
• Salt
• Improvers
• Antioxidants and Antimicrobials
• Gums (Hydrocolloids)
• Enrichment and Fortification

Characterizing Ingredients

• Fruits
• Nuts
• Flavors
• Spices
• Colors
• Cocoa and Chocolate
• Fabricated Particulates

Ingredient Systems

• Ingredient Components
• Ingredient Handling
• Processing
• Packaging

Chapter 3: Crops and Their Processing

• Eight Principal Cereal Grains of Commerce
• Minor and Pseudocereals and Special Wheats
• Pulses and Oilseeds
• Crop Improvement

Chapter 4: Quality Laboratory

• The Bake Test
• Physical Dough Testing
• Physiochemical Tests
• Enzymatic Activity Methods
• Determination of Sugar
• Gas Production Methods
• Miscellaneous Determinations
• Bread Scoring
• How To Set Up a Bakery Laboratory

Chapter 5: Sanitation and Regulation

• Sanitation: A Prerequisite to Safe Food
• Sanitation, Food Safety and Foodborne Illness
• Elements of a Good Sanitation Program
• Regulating Sanitation
• Developing Sanitation Systems
• Training and Education
• Assuring Water Quality and Safety
• Consition and Cleanliness of Food Contact Surfaces
• Personal Hygiene and Employee Health
• Product Protection Programs
• Chemical Handling and Control
• Pest Management
• Verification and Recordkeeping

Appendix: Molecular Drawings

Index

Also available:
Volume 2: Formulating and Production

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