product iamge

Advances in Baking Technology

This document was uploaded by one of our users. The uploader already confirmed that they had the permission to publish it. If you are author/publisher or own the copyright of this documents, please report to us by using this DMCA report form.

Download
Search on Amazon

Simply click on the Download Book button.

Yes, Book downloads on Ebookily are 100% Free.

Sometimes the book is free on Amazon As well, so go ahead and hit "Search on Amazon"

Author(s): W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.)
Edition: 1
Publisher: Springer US
Year: 1993

Language: English
Pages: 408
Tags: Operating Procedures, Materials Treatment

Front Matter....Pages i-xvi
Wheat and wheat flours....Pages 1-19
Rye flour, wholemeal breads and rye breads....Pages 20-37
Advances in breadmaking technology....Pages 38-87
Frozen dough production....Pages 88-106
Dough rheology and physical testing of dough....Pages 107-133
Texture measurements on finished baked goods....Pages 134-151
Enzymes as dough improvers....Pages 152-178
Emulsifiers in baking....Pages 179-222
Lecithin and phospholipids in baked goods....Pages 223-253
Sensory evaluation....Pages 254-291
Microwave technology in baking....Pages 292-315
Extrusion of baked products....Pages 316-335
Fats and fat replacers....Pages 336-370
Dietary fiber: analysis, physiology and calorie reduction....Pages 371-399
Back Matter....Pages 401-408