LEADER 05438nam 2200709 450 001 9910141661403321 005 20240131142319.0 010 $a1-118-79207-6 010 $a1-118-79193-2 010 $a1-118-79200-9 035 $a(CKB)2560000000251002 035 $a(EBL)1708801 035 $a(SSID)ssj0001226082 035 $a(PQKBManifestationID)11742600 035 $a(PQKBTitleCode)TC0001226082 035 $a(PQKBWorkID)11270446 035 $a(PQKB)10692816 035 $a(MiAaPQ)EBC1708801 035 $a(DLC) 2014003138 035 $a(MiAaPQ)EBC4038736 035 $a(Au-PeEL)EBL4038736 035 $a(CaPaEBR)ebr11112554 035 $a(OCoLC)869141283 035 $a(EXLCZ)992560000000251002 100 $a20140617h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aBakery products science and technology /$feditor, Weibiao Zhou ; cover design by Andy Meaden 205 $a2nd ed. 210 1$aChichester, England ;$aOxford, England ;$aHoboken, New Jersey :$cWILEY Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (783 p.) 300 $aDescription based upon print version of record. 311 $a1-306-86222-1 311 $a1-119-96715-5 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aBakery Products Science and Technology; Copyright; Contents; Preface to the Second Edition; Contributors; Part 1: Introduction; 1 Introduction to Baking and Bakery Products; Introduction; Flours; Baking ingredients; Baking science and technology; Bread; Traditional and specialty products; Examples of world bakery products; References; Paer 2: Flours; 2 Wheat Milling and Flour Quality Evaluation; Overview; Wheat, a raw material of choice for bread and bakery products; The dry milling of wheat; Flour characteristics; Optimization and innovation in wheat milling 327 $aExploitation of milling by-productsAssessing dough rheology for predicting baking performance; Future trends; References; 3 Wheat Flour: Chemistry and Biochemistry; Foreword; Wheat proteins; Adverse reactions to wheat proteins; Polysaccharides; Interactions within components; References; 4 Rye; Introduction; Production and consumption; The rye grain; Arabinoxylans; Bioactive compounds; Nutrition and health-effects; Consumption as food; Flavor of rye grain; Summary; References; 5 Rice; Introduction; Production and consumption of rice; Rice flour production 327 $aComposition of rice grain and its milling fractionsRice flours types and their functional properties; Rice flour-based bread; Rice flour in cake making; Use of rice flour in cookies production; Other bakery rice-based products; Acknowledgments; References; 6 Barley, Maize, Sorghum, Millet, and Other Cereal Grains; Introduction; Ethnic goods from coarse grains across the continents; Coarse cereal commodities: production, consumption, share of calories and categories of use; Barley; Oat; Sorghum; Bakery products from coarse grains: challenges and opportunities of composite breads; Maize breads 327 $aBarley breadsOat breads; Sorghum breads; Millet breads; Conclusions and future prospects; References; Part 3: Baking Ingredients; 7 Water *; Introduction; Water; The polar water molecules; Gaseous H 2 O-water vapor; Solid and liquid H 2 O; Aqueous solutions; Hydrophilic and hydrophobic effects in baking; Gelatinization of starch; Water and proteins; Microwave baking; Water activity; References; 8 Yeast; Introduction; Baker's yeast production; Technological needs; Yeast selection and strain development; References; 9 Other Leavening Agents; Introduction; Chemical leavening 327 $aAspects in formulating chemical leavenersLeavening agents; Acidulants and acids; Role of leavening agents; References; 10 Ascorbic Acid and Redox Agents in Bakery Systems; Introduction; Basics of dough development; Redox requirements in different bread making processes; Ascorbic acid; Oxygen; Azodicarbonamide; Potassium bromate; l -Cysteine hydrochloride; Sodium metabisulfite; Sulfhydral oxidase; Glucose oxidase; Transglutaminase ( TG); Future outlook; References; 11 Sugar and Sweeteners; Overview; Sugar; The perfect substitute; Alternative sweeteners; References 327 $a12 Lipids : Properties and Functionality 330 $aBaking 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 comprehensiv 606 $aBaking 606 $aBaked products 615 0$aBaking. 615 0$aBaked products. 676 $a664 676 $a664.752 676 $a664/.752 702 $aZhou$b Weibiao 702 $aMeaden$b Andy 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910141661403321 996 $aBakery products science and technology$92174863 997 $aUNINA