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.
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