Advances in Baking Technology

Designed principally for food technologists in the baking industry, this reference work examines ingredients and progress in basic bread production, such as microwave baking, extrusion, the freezing of doughs and other baked products, and test methods.

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Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions. Consumer demand for decreased calories, increased fibre levels, decreased fat and sodium content, and more convenient products have been the driving force behind many of the developments described in this volume. Ingredients covered range from the most basic (wheat and rye flour), to the more recent dietary fibres and fat replacers. Processes include basic bread production (but with innovations in the plant), as well as newer methods such as microwave baking, extrusion and freezing of doughs and products. Test methods are also described.