Bakery Products

Y.H. Hui, Ph.D., West Sacramento, CA is the editorial consultant and administrative editor for this book. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, and law, including the Data Source Book for Food Scientists and Technologists; Encyclopedia of Food Science and Technology; Foodborne Disease Handbook; and Food Processing: Principles and Applications. Harold Corke, Ph.D., is Associate Professor in the Department of Botany at University of Hong Kong. Ingrid De Leyn is Associate Professor in the Department of Biotechnology, Landscape Architecture and Agriculture at Hogeschool Gent, Belgium. Wai-Kit Nip, Ph.D., is Emeritus Food Technologist in the Department of MBBE at University of Hawaii at Manoa, Honolulu, Hawaii. Nanna Cross, Ph.D., is Consultant with Cross Associates, Chicago, Illinois.

Contributor. Preface. 1. Bakery Products: Science and Technology (H.-M. Lai and T.-C. Lin). Part I. Flours. 2. Wheat Flour Classification (O. M. Lukow). 3. Wheat Flour of the Third Millennium (L. De Bry). 4. Gluten (K. Khan and G. Nygard). 5. Rye (K.-H. Liukkonen, R.-L. Heinio, M. Salmenkallio-Marttila, K. Autio, K. Katina, and K. Poutanen). 6. Rice (C. M. Rosell and M. Gomez). Part II. Major Baking Ingredients. 7. Sweeteners (W.-K. Nip). 8. Eggs (V. Kiosseoglou and A. Paraskevopoulou). 9. Yeast (P. Gelinas). 10. Fat Replacers (V. Oreopoulou). 11. Water (C. Chieh). 12. Functional Additives (I. De Leyn). Part III. Principles of Baking. 13. Mixing, Dough Making, and Dough Makeup (N. Haegens). 14. Fermentation (C.-H. Yang). 15. Baking (M.-H. Chang). 16. Sensory Attributes of Bakery Products (R.-L. Heinio). Part IV. Bread. 17. Manufacture (W. Zhou and N. Therdthai). 18. Quality Control (S. S. Sahi, K. Little). 19. Enzymes in Breadmaking (H. Goesaert, K. Gebruers, C. M. Courtin, K. Brijs, and J. A. Delcour). 20. Sourdough (A. Diowksz and W. Ambroziak). 21. Frozen Dough (P. D. Ribotta, A. E. Leon, M. C. Anon). Part V. Special Products. 22. Cake Manufacture (F. D. Conforti). 23. Cracker Manufacture (T. Yoneya and W.-K. Nip). 24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits (M. Villamiel). 25. Specialities from All Over the World (N. Haegens). 26. Dietetic Bakery Products (S. Chan). 27. Gluten-Free Cereal-Based Products (E. K. Arendt and M. M. Moore). 28. Muffins and Bagels (N. Cross). 29. Pretzel Production and Quality Control (K. Seetharaman). 30. Italian Bakery (M. A. Pagani, M. Lucisano, M. Mariotti)