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Functional Additives for Bakery Foods - 9780442003531

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Located in: Aldershot, United Kingdom
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Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Book Title
Functional Additives for Bakery Foods
ISBN
9780442003531
Publication Year
1995
Type
Textbook
Format
Hardcover
Language
English
Publication Name
Functional Additives for Bakery Foods
Item Height
235mm
Author
Clyde E. Stauffer
Publisher
Van Nostrand Reinhold INC International Concepts.,U.S.
Item Width
155mm
Subject
Engineering & Technology
Item Weight
1290g
Number of Pages
280 Pages

About this product

Product Information

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.

Product Identifiers

Publisher
Van Nostrand Reinhold INC International Concepts.,U.S.
ISBN-13
9780442003531
eBay Product ID (ePID)
88799821

Product Key Features

Author
Clyde E. Stauffer
Publication Name
Functional Additives for Bakery Foods
Format
Hardcover
Language
English
Subject
Engineering & Technology
Publication Year
1995
Type
Textbook
Number of Pages
280 Pages

Dimensions

Item Height
235mm
Item Width
155mm
Item Weight
1290g

Additional Product Features

Title_Author
Clyde E. Stauffer
Country/Region of Manufacture
United States

Item description from the seller

Business seller information

BOOKS ETC LIMITED
Andy Smith
Books Etc, Unit 4
Eastern Road
Aldershot
Hampshire
GU12 4YD
United Kingdom
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  • GB 976952259
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  • 06687355
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