Bakery Products - Science and Technology
Edited by Y H Hui, Harold Corke, Ingrid De Leyn, Wai Kit Nip and Nanna Cross
While thousands of books on baking are in print aimed at food service operators, culinary art instruction,
and consumers, relatively few professional publications exist that cover the science and technology of baking.
In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia
contribute their perspectives on the state of baking today. The latest scientific developments, technological processes,
and engineering principles are described as they relate to the essentials of baking.
Hardback 592 pp ISBN 9780813801872
Coverage is extensive and includes:
raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives;
- the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation;
- manufacturing considerations for bread and other bakery products, including quality control and enzymes;
- special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic
- bakery products, gluten-free cereal-based products; and
- specialty bakery items from around the world, including Italian bakery foods.
Blending the technical aspects of baking with the freshest scientific research, Bakery Products:
Science and Technology has all the finest ingredients to serve the most demanding appetites
of food science professionals, researchers, and students.
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
To find similar publications, click on a keyword below:
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,
: food ingredients
: food science