000 06094cam a2200757 i 4500
005 20250919211749.0
006 m o d
007 cr |||||||||||
008 171212s2014 enk ob 001 0 eng
010 _a2014-003138
020 _a9781118791936
_q(Adobe PDF)
020 _a1118791932
_q(Adobe PDF)
020 _a9781118792070
_q(ePub)
020 _a1118792076
_q(ePub)
020 _a9781118792001
_q(electronic bk.)
020 _a1118792009
_q(electronic bk.)
020 _z9781119967156
_q(cloth)
029 1 _aCHBIS
_b010442089
029 1 _aCHVBK
_b334085365
029 1 _aDEBSZ
_b431701156
029 1 _aNLGGC
_b376100052
029 1 _aNZ1
_b15592048
035 _a(OCoLC)869141283
_z(OCoLC)881417281
035 _a(OCoLC)ocn869141283
039 9 _a201902121143
_bros
_y12-12-2017
_zhafiz
_wMYUKM (1).mrc
_x574
040 _aDLC
_beng
_erda
_epn
_cDLC
_dYDX
_dNST
_dDG1
_dCUS
_dOCLCF
_dYDXCP
_dEBLCP
_dDEBSZ
_dOCLCQ
_dDG1
042 _apcc
049 _aMAIN
050 0 0 _aTX763
072 7 _aCKB
_x000000
_2bisacsh
082 0 0 _a641.81/5
_223
245 0 0 _aBakery products science and technology /
_c[compiled by] Dr Weibiao Zhou and Y H Hui.
250 _aSecond edition.
264 1 _aChichester, West Sussex, UK :
_bJohn Wiley & Sons Inc.,
_c2014.
300 _a1 online resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 _aBakery 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.
505 8 _aExploitation 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.
505 8 _aComposition 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.
505 8 _aBarley 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.
505 8 _aAspects 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.
520 _aBaking 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.
588 0 _aPrint version record and CIP data provided by publisher; resource not viewed.
650 0 _aBaking.
650 0 _aBaked product.
650 4 _aBaked products.
650 4 _aBaking.
650 7 _aCOOKING
_xGeneral.
_2bisacsh
650 7 _aBaked products.
_2fast
_0(OCoLC)fst00825577
650 7 _aBaking.
_2fast
_0(OCoLC)fst00825632
655 4 _aElectronic books.
700 1 _aZhou, Weibiao.
700 1 _aHui, Y. H.
_q(Yiu H.)
773 0 _tWiley e-books
776 0 8 _iPrint version:
_tBakery products science and technology.
_bSecond edition.
_dChichester, West Sussex, UK : John Wiley & Sons Inc., 2014
_z9781119967156
_w(DLC) 2013048365
856 4 0 _uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=http://onlinelibrary.wiley.com/book/10.1002/9781118792001
_zWiley Online Library
907 _a.b16543166
_b2022-10-31
_c2019-11-12
942 _n0
914 _avtls003629246
998 _ae
_b2017-12-12
_cm
_dz
_feng
_genk
_y0
_z.b16543166
999 _c689259
_d689259