Bakery Products - Science and Technology

Edited by Y H Hui, Harold Corke, Ingrid De Leyn, Wai Kit Nip and Nanna Cross 
Blackwell  September 2006  

Hardback  592 pp  ISBN 9780813801872      £140.00
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.

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
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
To find similar publications, click on a keyword below:
Blackwell : baking : food ingredients : food science : sweeteners : technology : yeast

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