skip to content
Bakery products science and technology Preview this item
ClosePreview this item
Checking...

Bakery products science and technology

Author: Weibiao Zhou; Y H Hui
Publisher: Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014.
Edition/Format:  eBook : Document : English : Second editionView all editions and formats
Summary:
Baking 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,  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Bakery products science and technology.
Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014
(DLC) 2013048365
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Weibiao Zhou; Y H Hui
ISBN: 9781118791936 1118791932 9781118792070 1118792076 9781118792001 1118792009
OCLC Number: 869141283
Description: 1 online resource
Contents: Bakery 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. Exploitation 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. Composition 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. Barley 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. Aspects 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.
Responsibility: [compiled by] Dr Weibiao Zhou and Y H Hui.

Abstract:

Baking 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.  Read more...

Reviews

User-contributed reviews

Tags

Be the first.

Similar Items

Related Subjects:(3)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/869141283> # Bakery products science and technology
    a schema:CreativeWork, schema:Book, schema:MediaObject ;
    library:oclcnum "869141283" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/enk> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/836413793#Topic/baking> ; # Baking
    schema:about <http://experiment.worldcat.org/entity/work/data/836413793#Topic/cooking_general> ; # COOKING--General
    schema:about <http://experiment.worldcat.org/entity/work/data/836413793#Topic/baked_products> ; # Baked products
    schema:about <http://dewey.info/class/641.815/e23/> ;
    schema:bookEdition "Second edition." ;
    schema:bookFormat schema:EBook ;
    schema:contributor <http://viaf.org/viaf/83356> ; # Yiu H. Hui
    schema:contributor <http://viaf.org/viaf/307424252> ; # Weibiao Zhou
    schema:datePublished "2014" ;
    schema:description "Baking 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."@en ;
    schema:description "Bakery 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."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/836413793> ;
    schema:genre "Electronic books"@en ;
    schema:inLanguage "en" ;
    schema:isSimilarTo <http://worldcat.org/entity/work/data/836413793#CreativeWork/bakery_products_science_and_technology> ;
    schema:name "Bakery products science and technology"@en ;
    schema:productID "869141283" ;
    schema:url <https://onlinelibrary.wiley.com/doi/book/10.1002/9781118792001> ;
    schema:url <http://iclibezp1.cc.ic.ac.uk/login?url=https://onlinelibrary.wiley.com/doi/book/10.1002/9781118792001> ;
    schema:url <http://dx.doi.org/10.1002/9781118792001> ;
    schema:url <http://catalogimages.wiley.com/images/db/jimages/9781119967156.jpg> ;
    schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=795082> ;
    schema:workExample <http://worldcat.org/isbn/9781118792070> ;
    schema:workExample <http://worldcat.org/isbn/9781118792001> ;
    schema:workExample <http://worldcat.org/isbn/9781118791936> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/869141283> ;
    .

Related Entities

<http://experiment.worldcat.org/entity/work/data/836413793#Topic/cooking_general> # COOKING--General
    a schema:Intangible ;
    schema:name "COOKING--General"@en ;
    .

<http://viaf.org/viaf/307424252> # Weibiao Zhou
    a schema:Person ;
    schema:familyName "Zhou" ;
    schema:givenName "Weibiao" ;
    schema:name "Weibiao Zhou" ;
    .

<http://viaf.org/viaf/83356> # Yiu H. Hui
    a schema:Person ;
    schema:familyName "Hui" ;
    schema:givenName "Yiu H." ;
    schema:givenName "Y. H." ;
    schema:name "Yiu H. Hui" ;
    .

<http://worldcat.org/entity/work/data/836413793#CreativeWork/bakery_products_science_and_technology>
    a schema:CreativeWork ;
    rdfs:label "Bakery products science and technology." ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/869141283> ; # Bakery products science and technology
    .

<http://worldcat.org/isbn/9781118791936>
    a schema:ProductModel ;
    schema:isbn "1118791932" ;
    schema:isbn "9781118791936" ;
    .

<http://worldcat.org/isbn/9781118792001>
    a schema:ProductModel ;
    schema:isbn "1118792009" ;
    schema:isbn "9781118792001" ;
    .

<http://worldcat.org/isbn/9781118792070>
    a schema:ProductModel ;
    schema:isbn "1118792076" ;
    schema:isbn "9781118792070" ;
    .

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.

Cancel Forgot your password?