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Functional Additives for Bakery Foods : AVI Books - Clyde E. Stauffer

Functional Additives for Bakery Foods

AVI Books

Hardcover Published: 31st December 1995
ISBN: 9780442003531
Number Of Pages: 280

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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.

Oxidants. Reductants and mix reducers. Emulsifiers and dough strengtheners. Enzymes. High molecular weight additives. Leavening agents. Individual baked food products.

ISBN: 9780442003531
ISBN-10: 0442003536
Series: AVI Books
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 280
Published: 31st December 1995
Publisher: Kluwer Academic Publishers Group
Country of Publication: NL
Dimensions (cm): 23.5 x 15.5  x 2.54
Weight (kg): 0.65