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Trends in Wheat and Bread Making

By: Charis M. Galanakis (Author)

Ksh 27,900.00
Format :

Format(s): DRM PDF DRM EPUB

ISBN-13: 9780128231913

Publisher: Elsevier Science

Imprint: Academic Press

Publication Date: November 19th, 2020

Country of Publication: US

Language: English

Pages: 488

Physical Edition EAN: 9780128210482

Category: Food & beverage technology , Agronomy & crop production

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  • Description

  • Author Bio

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking

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