Bakery products; science and technology.9780813801872 Bakery products; science and technology. Ed. by Y.H. Hui. Blackwell Publishing 2006 575 pages $199.99 Hardcover TX763 Many books address concerns about baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. from culinary cu·li·nar·y adj. Of or relating to a kitchen or to cookery. [Latin cul  n instructors,
food service operators and consumers, but this covers the actual science
and technology of baking, detailing current research on everything from
raw materials to specialty baked goods. The 30 papers collected here
address flours, including those made from wheat, rye rye, in botanyrye, cereal grain of the family Gramineae (grass family). The grain, Secale cereale, is important chiefly in Central and N Europe. and rice; major baking ingredients including eggs, sweeteners, yeast yeast, name applied specifically to a certain group of microscopic fungi and to commercial products consisting of masses of dried yeast cells or of yeast mixed with a starchy material and pressed into yeast cakes. , fat and functional additives; and principles of baking such as mixing dough, fermentation fermentation, process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms. , baking and determining sensory attributes of bakery products. Sections cover bread, including its manufacture, enzymes, applications to frozen dough and sourdough, and a range of products including cakes, crackers, specialties from all over the world (including Italian baking), gluten-free products and pretzels. ([c]20072005 Book News, Inc., Portland, OR) |
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