Druck auf Anfrage Neuware - Printed after ordering - This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

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Bibliographic Details

Title: Functional Additives for Bakery Foods
Publisher: Springer US, Copernicus
Publication Date: 1995
Language: English
ISBN 10: 0442003536
ISBN 13: 9780442003531
Binding: Buch
Condition: Neu
Dimensions: 235 millimeters width by 157 millimeters height by 21 millimeters depth
Weight: 579 grams

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Synopsis

This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

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