Functional Additives for Bakery Foods (AVI Books)
MIA KARTS BOOKS
Functional Additives for Bakery Foods (AVI Books)
Book Details
- Author
- Clyde E. Stauffer
- Publisher
- Springer
- Format
- Hardcover
- Language
- English
- Category
- Chemical
- Condition
- New
- ISBN-13
- 9780442003531
- ISBN-10
- 0442003536
Free U.S. shipping on all orders. International shipping is calculated at checkout.
ISBN: 0442003536
Author: Stauffer, Clyde E.
Condition: New
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.
Have a question?
Functional Additives for Bakery Foods (AVI Books)
You May Also Like
More in Engineering
