Trends in Wheat and Bread Making (Paperback)

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Release date:	November 2020
First published:	2021
Editors:	Charis M Galanakis
Dimensions:	229 x 152mm (L x W)
Format:	Paperback
Pages:	488
ISBN-13:	978-0-12-821048-2
Categories:	Books > Professional & Technical > Agriculture & farming > Crop husbandry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-821048-6
Barcode:	9780128210482

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