Bakery Products Science and Technology, Second Edition, presents a comprehensive examination of the science, technology, and industrial practices involved in the production of bakery products. The book explores the composition, functionality, and processing characteristics of key baking ingredients, including flour, sugars, fats, enzymes, leavening agents, and specialty additives. It discusses the physical, chemical, and microbiological changes that occur throughout dough mixing, fermentation, baking, cooling, and storage, and explains how these processes influence product quality, texture, flavor, appearance, and shelf life. The text covers the manufacture of bread and a broad range of baked goods, while also highlighting traditional and innovative bakery products from different regions of the world. By integrating fundamental food science with practical processing technologies and quality management principles, this edition serves as an essential reference for food scientists, bakery technologists, researchers, product developers, and students in food science, food technology, and related disciplines.

Ngôn ngữ:	eng
Tác giả:	Y. H. Hui, I. De Leyn, Pagani, M. A., Rosell, C. M., Selman, J. D., N. Therdthai
Thông tin nhan đề:	Bakery Products Science and Technology
Nhà xuất bản:	John Wiley & Sons, Ltd
Loại hình:	Giáo trình sách, tham khảo / Bộ sưu tập: Công nghệ Hóa
Mô tả vật lý:	761p.
Năm xuất bản:	2014