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Functional Additives for Bakery Foods

by Clyde E. Stauffer
Save 35% Save 35%
Current price ₹13,098.00
Original price ₹20,150.00
Original price ₹20,150.00
Original price ₹20,150.00
(-35%)
₹13,098.00
Current price ₹13,098.00

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Book cover type: Hardcover
  • ISBN13: 9780442003531
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Springer
  • Publisher Imprint: Springer
  • Publication Date:
  • Pages: 280
  • Original Price: EUR 179.99
  • Language: English
  • Edition: 1991
  • Item Weight: 654 grams
  • BISAC Subject(s): Food Science / General

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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