Bakery Products Science and Technology

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 6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107 Concha Collar Part 3: Baking Ingredients 127 7. Water 129 Peter Chung Chieh 8. Yeast 153 Francisca Rández-Gil, Lidia Ballester-Tomás, and José Antonio Prieto 9. Other Leavening Agents 175 I. De Leyn 10. Ascorbic Acid and Redox Agents in Bakery Systems 183 Sarabjit S. Sahi 11. Sugar and Sweeteners 199 Manuela Mariotti and Mara Lucisano 12. Lipids: Properties and Functionality 223 Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman 13. Eggs 243 Vassilios Kiosseoglou and Adamantini Paraskevopoulou 14. Dairy Ingredients 259 Bonastre Oliete Mayorga and Manuel Gómez 15. Enzymes 275 U. J. S. Prasada Rao and M. S. Hemalatha 16. Other Functional Additives 295 I. De Leyn Part 4: Baking Science and Technology 307 17. Mixing, Dough Making, and Dough Make-up 309 Noël Haegens 18. Fermentation 325 N. Therdthai 19. Baking 335 Tiphaine Lucas 20. Packaging and Shelf-life Prediction of Bakery Products 355 Virginia Giannou, Dimitra Lebesi, and Constantina Tzia 21. Process Optimization and Control 373 Gary Tucker 22. Sensory Attributes of Bakery Products 391 Raija-Liisa Heiniö 23. Nutritional Attributes of Bakery Products 409 Hyunsook Kim and Wallace H. Yokoyama 24. Browning in Bakery Products: An Engineering Perspective 417 Emmanuel Purlis 25. Functional Bakery Products: An Overview and Future Perspectives 431 Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Ângelo Cerqueira 26. Rheology of Bread and Other Bakery Products 453 Nyuk Ling Chin and Peter J. Martin Part 5: Bread 473 27. Manufacture 475 N. Therdthai and Weibiao Zhou 28. Quality Control 489 Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih 29. Sourdough 511 Shao Quan Liu 30. Frozen Dough and Par-baked Products 523 Stanley P. Cauvain 31. Steamed Bread 539 Sidi Huang Part 6: other bakery Products 563 32. Cake Manufacture 565 Frank D. Conforti 33. Biscuits 585 N. N. Misra and Brijesh K. Tiwari 34. Pastries 603 Noël Haegens 35. Pretzel Production and Quality Control 611 Koushik Seetharaman 36. Bakery Products of Unconventional Flours 619 Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez 37. Dietetic Bakery Products 639 Selena Chan Part 7: Examples of World Bakery Products 657 38. Specialities from All Over the World 659 Noël Haegens 39. Bakery Products of China 673 Lu Zhang and Xiao Dong Chen 40. Italian Bakery Products 685 M. A. Pagani, Mara Lucisano, and Manuela Mariotti 41. Mexican Bakery Products 723 Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez 42. Bakery Products of Turkey 735 Gözde ?nan and Seyhun Yurdugül Index 745