Bakery Products Science and Technology. 2nd Edition

  • ID: 2674337
  • Book
  • 776 Pages
  • John Wiley and Sons Ltd
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Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the
state of industrial baking today.

The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non–bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, fl our and other ingredients, to mixing, proofing and baking.

Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the fi nest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

ALSO AVAILABLEBakery Food Manufacture and Quality: Water Control and Effects, 2nd EditionStan Cauvain and Linda Young
ISBN: 978–1–4051–7613–2

Gluten–Free Food Science and TechnologyEdited by Eimear Gallagher
ISBN: 978–1–4051–5915–9

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Preface to the Second Edition vii

Contributors ix

Part 1: Introduction 1

1. Introduction to Baking and Bakery Products 3Weibiao Zhou, N. Therdthai, and Y. H. Hui

Part 2: Flours 17

2. Wheat Milling and Flour Quality Evaluation 19M. A. Pagani, Alessandra Marti, and Gabriella Bottega

3. Wheat Flour: Chemistry and Biochemistry 55Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone

4. Rye 75Kaisa Poutanen, Kati Katina, and Raija–Liisa Heiniö

5. Rice 89C. M. Rosell and Manuel Gómez

6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107Concha Collar

Part 3: Baking Ingredients 127

7. Water 129Peter Chung Chieh

8. Yeast 153Francisca Rández–Gil, Lidia Ballester–Tomás, and José Antonio Prieto

9. Other Leavening Agents 175I. De Leyn

10. Ascorbic Acid and Redox Agents in Bakery Systems 183Sarabjit S. Sahi

11. Sugar and Sweeteners 199Manuela Mariotti and Mara Lucisano

12. Lipids: Properties and Functionality 223Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman

13. Eggs 243Vassilios Kiosseoglou and Adamantini Paraskevopoulou

14. Dairy Ingredients 259Bonastre Oliete Mayorga and Manuel Gómez

15. Enzymes 275U. J. S. Prasada Rao and M. S. Hemalatha

16. Other Functional Additives 295I. De Leyn

Part 4: Baking Science and Technology 307

17. Mixing, Dough Making, and Dough Make–up 309Noël Haegens

18. Fermentation 325N. Therdthai

19. Baking 335Tiphaine Lucas

20. Packaging and Shelf–life Prediction of Bakery Products 355Virginia Giannou, Dimitra Lebesi, and Constantina Tzia

21. Process Optimization and Control 373Gary Tucker

22. Sensory Attributes of Bakery Products 391Raija–Liisa Heiniö

23. Nutritional Attributes of Bakery Products 409Hyunsook Kim and Wallace H. Yokoyama

24. Browning in Bakery Products: An Engineering Perspective 417Emmanuel Purlis

25. Functional Bakery Products: An Overview and Future Perspectives 431Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Ângelo Cerqueira

26. Rheology of Bread and Other Bakery Products 453Nyuk Ling Chin and Peter J. Martin

Part 5: Bread 473

27. Manufacture 475N. Therdthai and Weibiao Zhou

28. Quality Control 489Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih

29. Sourdough 511Shao Quan Liu

30. Frozen Dough and Par–baked Products 523Stanley P. Cauvain

31. Steamed Bread 539Sidi Huang

Part 6: other bakery Products 563

32. Cake Manufacture 565Frank D. Conforti

33. Biscuits 585N. N. Misra and Brijesh K. Tiwari

34. Pastries 603Noël Haegens

35. Pretzel Production and Quality Control 611Koushik Seetharaman

36. Bakery Products of Unconventional Flours 619Perla Osorio–Diaz, Rubi G. Utrilla–Coello, Pamela C. Flores–Silva, and Luis A. Bello–Perez

37. Dietetic Bakery Products 639Selena Chan

Part 7: Examples of World Bakery Products 657

38. Specialities from All Over the World 659Noël Haegens

39. Bakery Products of China 673Lu Zhang and Xiao Dong Chen

40. Italian Bakery Products 685M. A. Pagani, Mara Lucisano, and Manuela Mariotti

41. Mexican Bakery Products 723Perla Osorio–Diaz, Maria E. Sanchez–Pardo, and Luis A. Bello–Perez

42. Bakery Products of Turkey 735Gözde Ýnan and Seyhun Yurdugül

Index 745

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THE EDITORS
Dr Weibiao Zhou (Editor)
Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering.

Dr Y. H. Hui (Administrative Editor)
Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co–authored, edited, and co–edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.

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