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Functional Additives for Bakery Foods

Functional Additives for Bakery Foods

Hardcover

Series: AVI Books

Technology & Engineering

ISBN10: 0442003536
ISBN13: 9780442003531
Publisher: Springer Nature
Published: Dec 31 1995
Pages: 280
Weight: 1.44
Height: 1.01 Width: 6.18 Depth: 9.43
Language: English
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.

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Technology & Engineering