Bakery products science and technology /

• Άλλοι συγγραφείς: Zhou, Weibiao, Hui, Y. H. (Yiu H.)
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014.
• Έκδοση: Second edition.
• Θέματα: Baking.; Baked products.; COOKING > General.; Electronic books.

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 consumer...

Πίνακας περιεχομένων:

• Bakery Products Science and Technology; Copyright; Contents; Preface to the Second Edition; Contributors; Part 1: Introduction; 1 Introduction to Baking and Bakery Products; Introduction; Flours; Baking ingredients; Baking science and technology; Bread; Traditional and specialty products; Examples of world bakery products; References; Paer 2: Flours; 2 Wheat Milling and Flour Quality Evaluation; Overview; Wheat, a raw material of choice for bread and bakery products; The dry milling of wheat; Flour characteristics; Optimization and innovation in wheat milling.
• Exploitation of milling by-productsAssessing dough rheology for predicting baking performance; Future trends; References; 3 Wheat Flour: Chemistry and Biochemistry; Foreword; Wheat proteins; Adverse reactions to wheat proteins; Polysaccharides; Interactions within components; References; 4 Rye; Introduction; Production and consumption; The rye grain; Arabinoxylans; Bioactive compounds; Nutrition and health-effects; Consumption as food; Flavor of rye grain; Summary; References; 5 Rice; Introduction; Production and consumption of rice; Rice flour production.
• Composition of rice grain and its milling fractionsRice flours types and their functional properties; Rice flour-based bread; Rice flour in cake making; Use of rice flour in cookies production; Other bakery rice-based products; Acknowledgments; References; 6 Barley, Maize, Sorghum, Millet, and Other Cereal Grains; Introduction; Ethnic goods from coarse grains across the continents; Coarse cereal commodities: production, consumption, share of calories and categories of use; Barley; Oat; Sorghum; Bakery products from coarse grains: challenges and opportunities of composite breads; Maize breads.
• Barley breadsOat breads; Sorghum breads; Millet breads; Conclusions and future prospects; References; Part 3: Baking Ingredients; 7 Water *; Introduction; Water; The polar water molecules; Gaseous H 2 O-water vapor; Solid and liquid H 2 O; Aqueous solutions; Hydrophilic and hydrophobic effects in baking; Gelatinization of starch; Water and proteins; Microwave baking; Water activity; References; 8 Yeast; Introduction; Baker's yeast production; Technological needs; Yeast selection and strain development; References; 9 Other Leavening Agents; Introduction; Chemical leavening.
• Aspects in formulating chemical leavenersLeavening agents; Acidulants and acids; Role of leavening agents; References; 10 Ascorbic Acid and Redox Agents in Bakery Systems; Introduction; Basics of dough development; Redox requirements in different bread making processes; Ascorbic acid; Oxygen; Azodicarbonamide; Potassium bromate; l -Cysteine hydrochloride; Sodium metabisulfite; Sulfhydral oxidase; Glucose oxidase; Transglutaminase (TG); Future outlook; References; 11 Sugar and Sweeteners; Overview; Sugar; The perfect substitute; Alternative sweeteners; References.