Description - Bakery Products by Y. H. Hui
Literally, thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers. Yet there are relatively few professional publications that cover the science and technology of baking, and many of these texts are outdated. In Bakery Products: Science and Technology, over thirty renowned academicians and industry professionals contribute their perspectives on the state of baking today. The latest scientific developments and technological processes are described as they relate to the essentials of baking: raw materials and ingredients, from wheat flours to shortenings, sweeteners, and yeast; the principles of baking, such as mixing processes, doughmaking, and fermentation; and manufacturing considerations for bread and other bakery products, including analysis, additives, process flow, and quality control. 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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(253mm x 184mm x 30mm)
Iowa State University Press
Publisher: Iowa State University Press
Country of Publication:
Book Reviews - Bakery Products by Y. H. Hui
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.