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.

THE EDITORS
Dr Weibiao Zhou (Editor)
Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering.
 
Dr Y. H. Hui (Administrative Editor)
Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.