<p>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.</p>

Functional Additives for Bakery Foods (AVI Books)

Engineering & Transportation

Stauffer, Clyde E.

Engineering

Springer

Enzyme Assays for Food Scientists

Business & Money

<p>This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. Fats and Oils is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner.</p>

Fats and Oils (Eagan Press Handbook Series)

Cereals & Grains Assn

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Books by Stauffer, Clyde E.