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(Ebook) Bakery Products: Science and Technology by Y. H. Hui, Harold Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna A. Cross ISBN 9780470277553, 9780813801872, 9781119967156, 0470277556, 0813801877, 1119967155

  • SKU: EBN-4714556
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Authors:Y. H. Hui, Harold Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna A. Cross
Pages:783 pages.
Year:2014
Editon:2
Publisher:Wiley-Blackwell
Language:english
File Size:25.56 MB
Format:pdf
ISBNS:9780470277553, 9780813801872, 9781119967156, 0470277556, 0813801877, 1119967155
Categories: Ebooks

Product desciption

(Ebook) Bakery Products: Science and Technology by Y. H. Hui, Harold Corke, Ingrid De Leyn, Wai-Kit Nip, Nanna A. Cross ISBN 9780470277553, 9780813801872, 9781119967156, 0470277556, 0813801877, 1119967155

Content: Chapter 1 Bakery Products: Science and Technology (pages 3–68): H.‐M. Lai and T.‐C. LinChapter 2 Wheat Flour Classification (pages 69–86): O. M. LukowChapter 3 Wheat Flour of the Third Millennium (pages 87–96): L. De BryChapter 4 Gluten (pages 97–108): K. Khan and G. NygardChapter 5 Rye (pages 109–122): K.‐H. Liukkonen, R.‐L. Heiniö, M. Salmenkallio‐Marttila, K. Autio, K. Katina and K. PoutanenChapter 6 Rice (pages 123–134): C. M. Rosell and M. GómezChapter 7 Sweeteners (pages 137–160): W.‐K. NipChapter 8 Eggs (pages 161–172): V. Kiosseoglou and A. ParaskevopoulouChapter 9 Yeast (pages 173–192): P. GélinasChapter 10 Fat Replacers (pages 193–210): V. OreopoulouChapter 11 Water (pages 211–232): C. ChiehChapter 12 Functional Additives (pages 233–242): I. De LeynChapter 13 Mixing, Dough Making, and Dough Makeup (pages 245–260): N. HaegensChapter 14 Fermentation (pages 261–272): C.‐H. YangChapter 15 Baking (pages 273–284): M.‐H. ChangChapter 16 Sensory Attributes of Bakery Products (pages 285–298): R.‐L. HeiniöChapter 17 Manufacture (pages 301–318): W. Zhou and N. TherdthaiChapter 18 Quality Control (pages 319–336): S. S. Sahi and K. LittleChapter 19 Enzymes in Breadmaking (pages 337–364): H. Goesaert, K. Gebruers, C. M. Courtin, K. Brijs and J. A. DelcourChapter 20 Sourdough (pages 365–380): A. Diowksz and W. AmbroziakChapter 21 Frozen Dough (pages 381–392): P. D. Ribotta, A. E. León and M. C. AñónChapter 22 Cake Manufacture (pages 393–410): F. D. ConfortiChapter 23 Cracker Manufacture (pages 411–432): T. Yoneya and W.‐K. NipChapter 24 Nonenzymatic Browning for Cookies, Crackers, and Biscuits (pages 433–442): M. VillamielChapter 25 Specialities from All Over the World (pages 443–454): N. HaegensChapter 26 Dietetic Bakery Products (pages 455–470): S. ChanChapter 27 Gluten‐Free Cereal‐Based Products (pages 471–496): E. K. Arendt and M. M. MooreChapter 28 Muffins and Bagels (pages 497–518): N. CrossChapter 29 Pretzel Production and Quality Control (pages 519–526): K. SeetharamanChapter 30 Italian Bakery (pages 527–560): M. A. Pagani, M. Lucisano and M. Mariotti
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