Advances in Baking Technology

Wheat and Wheat Flours (W. Buskuk & M. Scanlon).; Rye Flour, Wholemeal Breads and Rye Breads (J. Prihoda, et al.).; Advances in Breadmaking Technology (J. Brown).; Frozen Dough Production (C. Stauffer).; Dough Rheology and Physical Testing of Dough (V. Rasper).; Texture Measurements on Finished Baked Goods (M. Bourne).; Enzymes as Dough Improvers (K. Kulp).; Emulsifiers in Baking (B. Kamel & J. Ponte).; Lecithin and Phospholipids in Baked Goods (R. Silva).; Sensory Evaluation (C. Setser).; Microwave Technology in Baking (R. Schiffmann).; Extrusion of Baked Products (R. Miller).; Fats and Fat Replacers (C. Stauffer).; Dietary Fiber, Analysis, Physiology and Calorie Reduction (C. Stauffer).; Index.