Functional Additives for Bakery Foods (Hardback)
  • Functional Additives for Bakery Foods (Hardback)
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Functional Additives for Bakery Foods (Hardback)

(author)
£129.99
Hardback 280 Pages / Published: 31/12/1995
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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.

Publisher: Kluwer Academic Publishers Group
ISBN: 9780442003531
Number of pages: 280
Weight: 1290 g
Dimensions: 235 x 155 x 17 mm
Edition: 1991 ed.

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