Baked Products: Science, Technology and Practice Book

Baked Products takes a new approach to providing and discussing scientific, technical and practical information on baked products. Rather than using the 'classic' definitions of baked product groups it concentrates on the underlying themes which link these groups together. In doing so it establishes an understanding of the key characteristics which link existing bakery groups and provides information that forms the basis for product optimisation and for new product development.Contents of this book include classification of bakery products and variations, characterisation of bakery products by formulation and key roles of main ingredients, structure formation mechanisms and interactions with product formulation and process methodologies, product size, shape and form, end product requirements and future opportunities for product, process and equipment innovation. Baked Products is an essential purchase for all bakery professionals.Read More