Chemistry and physics of baking : materials, processes, and products : the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham, the

Edited By J.m.v. Blanshard, P.j. Frazier, T. Galliard. Includes Bibliographical References And Index. Abstract: A reference text for food scientists and technologists in the baking industry presents the proceedings of a 1985 international symposium on the chemistry and physics of baking as they influence bakery materials, processes, and products. A total of 20 technical papers are included, prepared by experts in their respective fields, organized among 3 major topics, viz.: the basic constituents of baked products (polysaccharides, proteins, fats and emulsifiers, enzymes, yeast, and water); a series of 7 reviews on physical and chemical interactions of importance in the baking process (physicochemical processes in mixing; protein-lipid and protein-carbohydrate interactions; dough redox systems; rheological properties; oxidants; chemical aspects of functional properties; interactions during heating); and recent developments in baking processes and products. Numerous illustrations, graphs, and data are included throughout the text