Includes bibliographical references and index.

Bakery Products Science and Technology; Copyright; Contents; Preface to the Second Edition; Contributors; Part 1: Introduction; 1 Introduction to Baking and Bakery Products; Introduction; Flours; Baking ingredients; Baking science and technology; Bread; Traditional and specialty products; Examples of world bakery products; References; Paer 2: Flours; 2 Wheat Milling and Flour Quality Evaluation; Overview; Wheat, a raw material of choice for bread and bakery products; The dry milling of wheat; Flour characteristics; Optimization and innovation in wheat milling.

Exploitation of milling by-productsAssessing dough rheology for predicting baking performance; Future trends; References; 3 Wheat Flour: Chemistry and Biochemistry; Foreword; Wheat proteins; Adverse reactions to wheat proteins; Polysaccharides; Interactions within components; References; 4 Rye; Introduction; Production and consumption; The rye grain; Arabinoxylans; Bioactive compounds; Nutrition and health-effects; Consumption as food; Flavor of rye grain; Summary; References; 5 Rice; Introduction; Production and consumption of rice; Rice flour production.

Composition of rice grain and its milling fractionsRice flours types and their functional properties; Rice flour-based bread; Rice flour in cake making; Use of rice flour in cookies production; Other bakery rice-based products; Acknowledgments; References; 6 Barley, Maize, Sorghum, Millet, and Other Cereal Grains; Introduction; Ethnic goods from coarse grains across the continents; Coarse cereal commodities: production, consumption, share of calories and categories of use; Barley; Oat; Sorghum; Bakery products from coarse grains: challenges and opportunities of composite breads; Maize breads.

Barley breadsOat breads; Sorghum breads; Millet breads; Conclusions and future prospects; References; Part 3: Baking Ingredients; 7 Water *; Introduction; Water; The polar water molecules; Gaseous H 2 O-water vapor; Solid and liquid H 2 O; Aqueous solutions; Hydrophilic and hydrophobic effects in baking; Gelatinization of starch; Water and proteins; Microwave baking; Water activity; References; 8 Yeast; Introduction; Baker's yeast production; Technological needs; Yeast selection and strain development; References; 9 Other Leavening Agents; Introduction; Chemical leavening.

Aspects in formulating chemical leavenersLeavening agents; Acidulants and acids; Role of leavening agents; References; 10 Ascorbic Acid and Redox Agents in Bakery Systems; Introduction; Basics of dough development; Redox requirements in different bread making processes; Ascorbic acid; Oxygen; Azodicarbonamide; Potassium bromate; l -Cysteine hydrochloride; Sodium metabisulfite; Sulfhydral oxidase; Glucose oxidase; Transglutaminase (TG); Future outlook; References; 11 Sugar and Sweeteners; Overview; Sugar; The perfect substitute; Alternative sweeteners; References.

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.

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