About the Book
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.
Table of Contents:
Contributor. Preface. 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)
About the Author :
Y.H. Hui, Ph.D., West Sacramento, CA is the editorial consultant and administrative editor for this book. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, and law, including the Data Source Book for Food Scientists and Technologists; Encyclopedia of Food Science and Technology; Foodborne Disease Handbook; and Food Processing: Principles and Applications. Harold Corke, Ph.D., is Associate Professor in the Department of Botany at University of Hong Kong. Ingrid De Leyn is Associate Professor in the Department of Biotechnology, Landscape Architecture and Agriculture at Hogeschool Gent, Belgium. Wai-Kit Nip, Ph.D., is Emeritus Food Technologist in the Department of MBBE at University of Hawaii at Manoa, Honolulu, Hawaii. Nanna Cross, Ph.D., is Consultant with Cross Associates, Chicago, Illinois.
Review :
"Blending the technical aspects of baking with freshest scientific research the book Bakery Products & Technology has all the finest ingredients to serve the most demanding appetites of food professionals." Beverage & Food World, September 2007
