Science and Technology
Bakery Products by Y. H. Hui
Book DescriptionWhile thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
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Book DetailsISBN: 9780813801872
(253mm x 184mm x 30mm)
Imprint: Iowa State University Press
Publisher: Iowa State University Press
Publish Date: 18-Sep-2006
Country of Publication: United States
Books By Author Y. H. Hui
Plant Sanitation for Food Processing and Food Service, Hardback (February 2015)
Previous edition published as: Food plant sanitation. New York: Dekker, 2003.
Handbook of Fermented Meat and Poultry, Hardback (December 2014)
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.
Bakery Products Science and Technology, Hardback (August 2014)
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake.
Handbook of Plant-Based Fermented Food and Beverage Technology, Hardback (May 2012)» View all books by Y. H. Hui
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
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Author Biography - Y. H. Hui
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.
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