Author : J. M. V. Blanshard
Publisher :
ISBN 13 :
Total Pages : 296 pages
Book Rating : 4.:/5 (44 download)
Book Synopsis Chemistry and Physics of Baking by : J. M. V. Blanshard
Download or read book Chemistry and Physics of Baking written by J. M. V. Blanshard and published by . This book was released on 1986 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A reference text for food scientists and technologists in the baking industry presents the proceedings of a 1985 international symposium on the chemistry and physics of baking as they influence bakery materials, processes, and products. A total of 20 technical papers are included, prepared by experts in their respective fields, organized among 3 major topics, viz.: the basic constituents of baked products (polysaccharides, proteins, fats and emulsifiers, enzymes, yeast, and water); a series of 7 reviews on physical and chemical interactions of importance in the baking process (physicochemical processes in mixing; protein-lipid and protein-carbohydrate interactions; dough redox systems; rheological properties; oxidants; chemical aspects of functional properties; interactions during heating); and recent developments in baking processes and products. Numerous illustrations, graphs, and data are included throughout the text.