Title: Enzymes in breadmaking
Authors: Goesaert, Hans
Gebruers, Kurt
Courtin, Christophe
Brijs, Kristof
Delcour, Jan
Issue Date: 2006
Publisher: Blackwell Publishing Company
Host Document: Bakery Products: Science and Technology edition:First Edition pages:337-364
Article number: 19
Abstract: Bakery Products covers latest scientific developments and technological processes, described as they relate to the baking industry:
- raw materials and ingredients from wheat flours to shortenings, sweeteners, and yeast
- the principles of baking such as mixing processes, doughmaking, and fermentation
- manufacturing considerations for bread and other bakery products, including analysis, additives, process flow, and quality control
- special bakery products ranging from manufacture of cakes, cookies, muffins, bagel, and pretzels to dietetic bakery products, gluten-free cereal-based products
specialty bakery items from around the world, including Italian bakery foods
ISBN: 0813801877
Publication status: published
KU Leuven publication type: IHb
Appears in Collections:Centre for Food and Microbial Technology
Intellectual Property

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