Advances in Baking Technology

Front Matter....Pages i-xvi Wheat and wheat flours....Pages 1-19 Rye flour, wholemeal breads and rye breads....Pages 20-37 Advances in breadmaking technology....Pages 38-87 Frozen dough production....Pages 88-106 Dough rheology and physical testing of dough....Pages 107-133 Texture measurements on finished baked goods....Pages 134-151 Enzymes as dough improvers....Pages 152-178 Emulsifiers in baking....Pages 179-222 Lecithin and phospholipids in baked goods....Pages 223-253 Sensory evaluation....Pages 254-291 Microwave technology in baking....Pages 292-315 Extrusion of baked products....Pages 316-335 Fats and fat replacers....Pages 336-370 Dietary fiber: analysis, physiology and calorie reduction....Pages 371-399 Back Matter....Pages 401-408 Designed principally for food technologists in the baking industry, this reference work examines ingredients and progress in basic bread production, such as microwave baking, extrusion, the freezing of doughs and other baked products, and test methods.