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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

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Functional Additives for Bakery Foods (Hardcover, 1991 ed.) Loot Price: R4,961
Discovery Miles 49 610
Repayment Terms: R465 pm x 12*
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Functional Additives for Bakery Foods (Hardcover, 1991 ed.): Clyde E Stauffer

Functional Additives for Bakery Foods (Hardcover, 1991 ed.)

Clyde E Stauffer

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Loot Price R4,961 Discovery Miles 49 610 | Repayment Terms: R465 pm x 12*

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This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

General

Imprint: Van Nostrand Reinhold Inc.,U.S.
Country of origin: United States
Release date: November 1995
First published: 1991
Authors: Clyde E Stauffer
Dimensions: 235 x 155 x 23mm (L x W x T)
Format: Hardcover
Pages: 280
Edition: 1991 ed.
ISBN-13: 978-0-442-00353-1
Categories: Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN: 0-442-00353-6
Barcode: 9780442003531

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