Bakery Products Science and Technology (eBook)
John Wiley & Sons (Verlag)
978-1-118-79207-0 (ISBN)
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.
The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking.
Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
THE EDITORS
Dr Weibiao Zhou (Editor)
Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering.
Dr Y. H. Hui (Administrative Editor)
Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
THE EDITORS Dr Weibiao Zhou (Editor) Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering. Dr Y. H. Hui (Administrative Editor) Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.
Contributors
Victoria Kristina Ananingsih
Food Technology Department,
Soegijapranata Catholic University,
Central Java, Indonesia
Lidia Ballester-Tomás
Department of Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos,
Consejo Superior de Investigaciones Científicas,
Paterna, Spain
Luis A. Bello-Perez
Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional, Yautepec, Morelos, México
Francesco Bonomi
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
Gabriella Bottega
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
Ana Isabel Bourbon
Centre of Biological Engineering,
Universidade do Minho,
Braga, Portugal
Inês Castro
Castro, Pinto & Costa, Lda,
Maia, Portugal
Stanley P. Cauvain
BakeTran,
Witney, Oxford, UK
Miguel Ângelo Cerqueira
Centre of Biological Engineering,
Universidade do Minho,
Braga, Portugal
Selena Chan
Christchurch Polytechnic Institute of Technology,
Christchurch, New Zealand
Xiao Dong Chen
Department of Chemical and Biochemical Engineering,
College of Chemistry and Chemical Engineering,
Xiamen University,
Xiamen, China
Peter Chung Chieh
Department of Chemistry,
University of Waterloo,
Waterloo,
Ontario, Canada
Nyuk Ling Chin
Department of Process and Food Engineering,
Faculty of Engineering,
Universiti Putra Malaysia,
Serdang, Selangor, Malaysia
Concha Collar
Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos,
Consejo Superior de Investigaciones Científicas,
Paterna, Spain
Frank D. Conforti
Department of Human Nutrition, Foods, and Exercise,
Virginia Tech,
Blacksburg, Virginia, USA
I. De Leyn
Faculty of Bioscience Engineering,
Department of Applied Biosciences,
Ghent University,
Ghent, Belgium
Pasquale Ferranti
Dipartimento di Scienza degli Alimenti,
Università di Napoli “Federico II”,
Portici, Italy
Pamela C. Flores-Silva
Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional, Yautepec, Morelos, México
Virginia Giannou
Laboratory of Food Chemistry and Technology,
School of Chemical Engineering,
National Technical University of Athens,
Athens, Greece
Avi Goldstein
Department of Food Science,
University of Guelph, Guelph, Ontario, Canada
Manuel Gómez
College of Agricultural Engineering,
University of Valladolid,
Palencia, Spain
Noël Haegens
Classo Foods, Vrasene, Belgium
Raija-Liisa Heiniö
VTT Technical Research Centre of Finland,
Food Biotechnology/Flavour Design,
Finland
M. S. Hemalatha
Department of Biochemistry and Nutrition,
CSIR–Central Food Technological Research Institute,
Mysore, India
Sidi Huang
Grain Growers Limited, North Ryde,
New South Wales, Australia
Y. H. Hui
Science Technology System,
West Sacramento,
California, USA
Gözde İnan
Abant Izzet Baysal University, Faculty of Arts and Sciences,
Department of Biology, Bolu, Turkey
Kati Katina
University of Helsinki, Finland
Hyunsook Kim
Department of Physiology,
College of Veterinary Medicine,
Konkuk University,
South Korea
Vassilios Kiosseoglou
Laboratory of Food Chemistry and Technology,
School of Chemistry,
Aristotle University of Thessaloniki,
Thessaloniki, Greece
Dimitra Lebesi
Laboratory of Food Chemistry and Technology,
School of Chemical Engineering,
National Technical University of Athens,
Athens, Greece
Kim Little
Campden BRI, Chipping Campden,
Gloucestershire, UK
Shao Quan Liu
Food Science and Technology Programme,
c/o Department of Chemistry,
National University of Singapore, Singapore
Tiphaine Lucas
IRSTEA Food Process Engineering Research Unit,
Rennes Cedex,
France
Mara Lucisano
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
Gianfranco Mamone
Istituto di Scienze dell’ Alimentazione – CNR,
Avellino, Italy
Alejandro Marangoni
Department of Food Science,
University of Guelph, Guelph, Ontario, Canada
Manuela Mariotti
Department of Food, Enviromental and Nutritional Sciences (DeFENS), Università degli Studi di Milano Milan, Italy
Alessandra Marti
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
Peter J. Martin
School of Chemical Engineering and Analytical Science, The University of Manchester, Manchester, UK
N. N. Misra
School of Food Science and Environmental Health,
Dublin Institute of Technology, Dublin, Ireland
Bonastre Oliete Mayorga
Regional Centre of Animal Selection and Reproduction, Valdepeñas, Spain
Perla Osorio-Diaz
Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional, Yautepec, Morelos, Mexico
M. A. Pagani
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
Adamantini Paraskevopoulou
Laboratory of Food Chemistry and Technology,
School of Chemistry,
Aristotle University of Thessaloniki,
Thessaloniki, Greece
Daniel Pinto
Castro, Pinto & Costa, Lda,
Maia, Portugal
Kaisa Poutanen
VTT Technical Research Centre of Finland,
Finland
U. J. S. Prasada Rao
Department of Biochemistry and Nutrition,
CSIR–Central Food Technological Research Institute,
Mysore, India
José Antonio Prieto
Department of Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos,
Consejo Superior de Investigaciones Científicas,
Paterna, Spain
Emmanuel Purlis
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA – CONICET La Plata),
Facultad de Ciencias Exactas, UNLP, La Plata,
Argentina
Francisca Rández-Gil
Department of Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos,
Consejo Superior de Investigaciones Científicas,
Paterna, Spain
C. M. Rosell
Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas,
Paterna, Spain
Sarabjit S. Sahi
Campden BRI, Chipping Campden,
Gloucestershire, UK
Maria E. Sanchez-Pardo
Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, México, D.F.
Koushik Seetharaman
Department of Food Science,
University of Guelph, Guelph, Ontario, Canada
J. D. Selman
Fossatello Group, Carnforth, Lancashire, UK
N. Therdthai
Department of Product Development,
Faculty of Agro-Industry, Kasetsart University,
Bangkok, Thailand
Brijesh K. Tiwari
Department of Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland
Gary Tucker
Campden BRI, Chipping Campden,
Gloucestershire, UK
Constantina Tzia
Laboratory of Food Chemistry and Technology,
School of Chemical Engineering,
National Technical University of Athens,
Athens, Greece
Rubi G. Utrilla-Coello
Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional, Yautepec, Morelos, México
Antonio Vicente
Centre of Biological Engineering,
Universidade do Minho,
Braga, Portugal
Wallace H. Yokoyama
USDA, ARS, Western Regional Research Center,
Albany, California, USA
Seyhun Yurdugül
Abant Izzet Baysal University, Faculty of Arts and Sciences,
Department of Biology, Bolu, Turkey
Lu Zhang
Department of Chemical and Biochemical Engineering,
College of Chemistry and Chemical Engineering,
Xiamen...
| Erscheint lt. Verlag | 4.6.2014 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | available • Backware • Backwaren, Getreideerzeugnisse • Bakery & Cereals • bakery products • Book • books • centuries • Complexity • currently • EXIST • Food • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • Industry • ingredients • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • many • numerous components • operators • Pastry • plain • practiced • Process • Professional • publications • Range • Science • Simple • Technology • Zusatzstoffe |
| ISBN-10 | 1-118-79207-6 / 1118792076 |
| ISBN-13 | 978-1-118-79207-0 / 9781118792070 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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