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Showing 1 - 2 of 2 matches in All Departments

Enzyme Assays for Food Scientists (Hardcover, 1995 ed.)

Clyde E Stauffer

R4,186 Discovery Miles 41 860

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Ships in 18 - 22 working days

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

Clyde E Stauffer

R4,842 Discovery Miles 48 420

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Ships in 18 - 22 working days

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.