Bakery Products: Science and Technology

Y. H. Hui*, Harold Corke, Ingrid De Leyn, Wai Kit Nip, Nanna Cross

*Corresponding author for this work

Research output: Book/ReportBookpeer-review

25 Scopus citations

Abstract

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;

Original languageEnglish
PublisherBlackwell Publishing
Number of pages575
ISBN (Print)0813801877, 9780813801872
DOIs
StatePublished - 30 Nov 2007
Externally publishedYes

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