Advances in Baking Technology by B. S. Kamel and C. E. Stauffer

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  • ISBN 10 0216932416
  • ISBN 13 9780216932418
  • Published Dec 31 1992
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United Kingdom
  • Publisher Thomson Science and Professional
  • Imprint Blackie Academic & Professional (an Imprint of Chapman & Hall)

Publishers Text

This text reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. The consumer demand for increased calories, increased fibre leves, decreased fat and sodium content are the drivng force behind many of the developments described in this text. Among the topics discussed are basic ingredients, dietary fibres, fat replacers, plant innovations, microwave baking, extrousion, dough freezing and test methods. This volume is designed to assist in the search for new products and the more efficient manufacture of existing products as well as serving as a reference source for the food industry.

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