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Bakery Products Science and Technology
Hui
Blackwell Publishing Ltd.
ISBN
NO: 97808138018
Published:
August 2006
UK
Price: £120
(
€162
,
$238.00
)
1. Bakery Products: Science and Technology H.-M. Lai and T.-C. Lin Part I. Flours 2. Wheat Flour Classification O. M. Lukow 3. Wheat Flour of the Third Millennium L. De Bry 4. Gluten K. Khan and G. Nygard 5. Rye K.-H. Liukkonen, R.-L. Heinio, M. Salmenkallio-Marttila, K. Autio, K. Katina, and K. Poutanen 6. Rice C. M. Rosell and M. Gomez Part II. Major Baking Ingredients 7. Sweeteners W.-K. Nip 8. Eggs V. Kiosseoglou and A. Paraskevopoulou 9. Yeast P. Gelinas 10. Fat Replacers V. Oreopoulou 11. Water C. Chieh 12. Functional Additives I. De Leyn Part III. Principles of Baking 13. Mixing, Dough Making, and Dough Makeup N. Haegens 14. Fermentation C.-H. Yang 15. Baking M.-H. Chang 16. Sensory Attributes of Bakery Products R.-L. Heinio Part IV. Bread 17. Manufacture W. Zhou and N. Therdthai 18. Quality Control S. S. Sahi, K. Little 19. Enzymes in Breadmaking H. Goesaert, K. Gebruers, C. M. Courtin, K. Brijs, and J. A. Delcour 20. Sourdough A. Diowksz and W. Ambroziak 21. Frozen Dough P. D. Ribotta, A. E. Leon, M. C. Anon Part V. Special Products 22. Cake Manufacture F. D. Conforti 23. Cracker Manufacture T. Yoneya and W.-K. Nip 24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits M. Villamiel 25. Specialities from All Over the World N. Haegens 26. Dietetic Bakery Products S. Chan 27. Gluten-Free Cereal-Based Products E. K. Arendt and M. M. Moore 28. Muffins and Bagels N. Cross 29. Pretzel Production and Quality Control K. Seetharaman 30. Italian Bakery M. A. Pagani, M. Lucisano, M. Mariotti
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