Bakery Products Science and Technology, 2nd Edition Bharatbook.com announces a new report on " Bakery Products Science and Technology, 2nd Edition”. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. July 26, 2014 : Bharat Book Bureau presents the new report, on " Bakery Products Science and Technology, 2nd Edition” covers information regarding the market share of category of key end-user segments. It also covers the information about the Enterprise hardware market and market share of sub segments. Description 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. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. Table of Content Preface to the Second Edition vii Contributors ix Part 1: Introduction 1 1. Introduction to Baking and Bakery Products 3 Weibiao Zhou, N. Therdthai, and Y. H. Hui Part 2: Flours 17 2. Wheat Milling and Flour Quality Evaluation 19 M. A. Pagani, Alessandra Marti, and Gabriella Bottega 3. Wheat Flour: Chemistry and Biochemistry 55 Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone 4. Rye 75 Kaisa Poutanen, Kati Katina, and Raija-Liisa Heiniö 5. Rice 89 C. M. Rosell and Manuel Gómez For more information kindly visit : https://www.bharatbook.com/market-research-reports507532/bakery-products-science-technology.html Related Reports : https://www.bharatbook.com/market-research-report/food-beverages.html?SCatID=5 About Bharat Book Bureau : Bharat Book Bureau is the leading market research information provider for market research reports, company profiles, industry analysis, country reports , business reports, newsletters and online databases
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