Functional Additives for Bakery Foods

Functional Additives for Bakery Foods
Author :
Publisher : Springer Science & Business Media
Total Pages : 300
Release :
ISBN-10 : 0442003536
ISBN-13 : 9780442003531
Rating : 4/5 (36 Downloads)

Book Synopsis Functional Additives for Bakery Foods by : Clyde E. Stauffer

Download or read book Functional Additives for Bakery Foods written by Clyde E. Stauffer and published by Springer Science & Business Media. This book was released on 1990 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This publication is a detailed reference source which surveys the functions and applications of additives used in baked foods at relatively low levels. Written for a wide range of bakery professionals, the text explains how each class of additives functions and relates the action of each additive to the ultimate purpose of the baker-- making high-quality baked products. The additives discussed in this volume include oxidants, reductants, emulsifiers and surfactants, enzymes, chemical leavenings, yeast, vital wheat gluten, and gums.


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