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[kindle] Functional Additives for Bakery Foods

Functional Additives for Bakery Foods书籍详细信息

ISBN：9780442003531
作者：Stauffer, Clyde E.
出版社：Kluwer Academic Pub
出版时间：1995-12
页数：288
价格：$ 270.07
纸张：暂无纸张
装帧：HRD
开本：暂无开本
语言：暂无语言
适合人群：Chefs, Food scientists, Bakers, Nutritionists, Culinary students, Food industry professionals, Academics in food technology
TAG：Food Science / Additives / Nutrition / Culinary arts / Food Technology / Bakery / Ingredients
豆瓣评分：暂无豆瓣评分
更新时间：2025-05-17 04:49:03

内容简介：

This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

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