Trends in Wheat and Bread Making

Trends in Wheat and Bread Making

 
Kiadó: Academic Press
Megjelenés dátuma:
 
Normál ár:

Kiadói listaár:
EUR 175.00
Becsült forint ár:
72 213 Ft (68 775 Ft + 5% áfa)
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Az Ön ára:

64 992 (61 898 Ft + 5% áfa )
Kedvezmény(ek): 10% (kb. 7 221 Ft)
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A termék adatai:

ISBN13:9780128210482
ISBN10:0128210486
Kötéstípus:Puhakötés
Terjedelem:488 oldal
Méret:234x191 mm
Súly:970 g
Nyelv:angol
Illusztrációk: Approx. 100 illustrations
342
Témakör:
Hosszú leírás:
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.


  • Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates
  • Fills the gap in current resources, focusing on the application of new technologies for processing practices
  • Provides a guide to industrial and commercialized applications of innovative breadmaking
Tartalomjegyzék:

1. Introduction to wheat and bread making 2. Ancient wheats in sustainable wheat cultivation 3. Organic farming of wheat & sourdough quality 4. Impact of Preharvest and Controlled Sprouting on Wheat and Bread Quality 5. Ecological parameters influencing microbial diversity and stability of traditional sourdough 6. Role of enzymes in improving the functionality of proteins in non-wheat dough systems 7. Trends of Innovation in Bread and Bakery Production 8. Hydrocolloids in wheat bread making: traditional and novel uses 9. Application of dietary fibers in flour products 10. Oat flour in bread manufacturing 11. Alternatives to increase the antioxidant capacity of bread with phenolics 12. Fortification of bread with wheat processing by-products 13. Innovative Gluten-Free Bread making 14. Rice flour breads 15. Consumer preferences and expectations