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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: R5,250

Discovery Miles 52 500

Repayment Terms: R492 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 R5,250 Discovery Miles 52 500 | Repayment Terms: R492 pm x 12*

Expected to ship within 10 - 15 working days

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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 Promotions
LSN:	0-442-00353-6
Barcode:	9780442003531