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Functional Additives for Bakery Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Stauffer, Clyde E. 作者

Kluwer Academic Pub

译者

1995-12 出版日期

288 页数

$ 270.07 价格

HRD

丛书系列

9780442003531 图书编码

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Functional Additives for Bakery Foods 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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Functional Additives for Bakery Foods 在线电子书图书描述

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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