Weibiao Zhou - Bakery Products Science and Technology

1. Chapter 01
2. Chapter 02
3. Chapter 04
4. Chapter 05
5. Chapter 06
6. Chapter 10
7. Chapter 11
8. Chapter 12
9. Chapter 13
10. Chapter 14
11. Chapter 15
12. Chapter 18
13. Chapter 20
14. Chapter 21
15. Chapter 22
16. Chapter 24
17. Chapter 25
18. Chapter 26
19. Chapter 30
20. Chapter 31
21. Chapter 33
22. Chapter 34
23. Chapter 35
24. Chapter 36
25. Chapter 37
26. Chapter 38
27. Chapter 40
28. Chapter 41

1. Chapter 02
2. Chapter 03
3. Chapter 04
4. Chapter 05
5. Chapter 06
6. Chapter 07
7. Chapter 08
8. Chapter 09
9. Chapter 10
10. Chapter 11
11. Chapter 12
12. Chapter 13
13. Chapter 15
14. Chapter 16
15. Chapter 17
16. Chapter 19
17. Chapter 21
18. Chapter 22
19. Chapter 23
20. Chapter 24
21. Chapter 25
22. Chapter 26
23. Chapter 27
24. Chapter 28
25. Chapter 30
26. Chapter 31
27. Chapter 33
28. Chapter 35
29. Chapter 36
30. Chapter 38
31. Chapter 39
32. Chapter 40
33. Chapter 41
34. Chapter 42

Second Edition

Editor

Weibiao Zhou

Food Science and Technology Programme, c/o Department of Chemistry,
National University of Singapore, Singapore

Administrative Editor

Y. H. Hui

Science Technology System, West Sacramento, California, USA

Associate Editors

I. De Leyn

Faculty of Bioscience Engineering, Department of Applied Biosciences, Ghent University, Ghent, Belgium

M. A. Pagani

Department of Food, Environmental and Nutritional Sciences (DeFENS),
Universit degli Studi di Milano, Milan, Italy

C. M. Rosell

Food Science Department, Instituto de Agroqumica y Tecnologa de Alimentos,
Consejo Superior de Investigaciones Cientficas, Paterna, Spain

J. D. Selman

Fossatello Group, Carnforth, Lancashire, UK

N. Therdthai

Department of Product Development, Faculty of Agro-Industry, Kasetsart University,
Bangkok, Thailand

This edition first published 2014 2014 by John Wiley & Sons, Ltd

Registered Office
John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

Editorial Offices
9600 Garsington Road, Oxford, OX4 2DQ, UK
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK
111 River Street, Hoboken, NJ 07030-5774, USA

For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell.

The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.

Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book.

Limit of Liability/Disclaimer of Warranty: While the publisher and author(s) have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. It is sold on the understanding that the publisher is not engaged in rendering professional services and neither the publisher nor the author shall be liable for damages arising herefrom. If professional advice or other expert assistance is required, the services of a competent professional should be sought.

Library of Congress Cataloging-in-Publication Data

Bakery products science and technology / [compiled by] Dr Weibiao Zhou and Y H Hui. Second edition.
pagescm

Includes bibliographical references and index.
ISBN 978-1-119-96715-6 (cloth)
1.Baking.2.Baked products.I.Zhou, Weibiao.II.Hui, Y. H. (Yiu H.)
TX763.B325 2014
641.815dc23

2013048365

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Cover image: Fresh Bread iStock/ Chelnok
Cover design by Andy Meaden

Bakery products, especially bread, have a long history and they form an important part of the diets of humans around the globe. Bakery products are not only popular in traditional markets such as Europe, but they are also gaining popularity in emerging markets. For example, Euromonitor International recently reported that Chinas market for industrial baked goods was valued at US$25.4bn for 2013, up from US$19.6bn in 2012.

Meanwhile, todays consumers are increasingly conscious of health issues, so producing high-quality bakery products presents both a challenge and an opportunity. While there is no dispute that bakery products contain a high amount of carbohydrate and some may also contain gluten and high levels of fat and sugar, they can also be a source of wholesome food and balanced nutrients. Producing new types of bakery products or reformulating existing ones to increase their nutritional value or raise their nutritional profile is likely to remain a trend for the foreseeable future.

Since the publication of the first edition of this book in early 2006, progress in the science and technology of baking and bakery products has done much to address these and other challenges. Therefore, the second edition provides a timely update and expansion to the previous edition. The book consists of 42 chapters that are grouped into 7 parts:

1. Introduction to baking and bakery products;
2. Characterization and properties of important types of flours for bakery products, including those from wheat, rye, rice, barley, maize, sorghum, millet, and other grains;
3. Major baking ingredients such as water, yeast and other leavening agents, ascorbic acid and other redox agents, sugar and sweeteners, lipids, egg, dairy ingredients, enzymes, and other functional additives;
4. Science and technology of bakery production with dedicated chapters on mixing and dough making, fermentation, baking, and packaging. Also included are shelf-life prediction, process optimization and control, and sensory and nutritional attributes of bakery products. Specific issues such as rheology, browning, and functional bakery products are also covered;
5. Manufacturing of a variety of bread products including yeast bread, sourdough, frozen dough, par-baked bread, and steamed bread, as well as their quality control issues;
6. Other selected bakery products such as cakes, biscuits, pastries, pretzels, bakery products from unconventional flours, and dietetic bakery products; and