Description

Book Synopsis
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake.

Table of Contents
Preface to the Second Edition vii

Contributors ix

Part 1: Introduction 1

1. Introduction to Baking and Bakery Products 3
Weibiao Zhou, N. Therdthai, and Y. H. Hui

Part 2: Flours 17

2. Wheat Milling and Flour Quality Evaluation 19
M. A. Pagani, Alessandra Marti, and Gabriella Bottega

3. Wheat Flour: Chemistry and Biochemistry 55
Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone

4. Rye 75
Kaisa Poutanen, Kati Katina, and Raija-Liisa Heiniö

5. Rice 89
C. M. Rosell and Manuel Gómez

6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107
Concha Collar

Part 3: Baking Ingredients 127

7. Water 129
Peter Chung Chieh

8. Yeast 153
Francisca Rández-Gil, Lidia Ballester-Tomás, and José Antonio Prieto

9. Other Leavening Agents 175
I. De Leyn

10. Ascorbic Acid and Redox Agents in Bakery Systems 183
Sarabjit S. Sahi

11. Sugar and Sweeteners 199
Manuela Mariotti and Mara Lucisano

12. Lipids: Properties and Functionality 223
Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman

13. Eggs 243
Vassilios Kiosseoglou and Adamantini Paraskevopoulou

14. Dairy Ingredients 259
Bonastre Oliete Mayorga and Manuel Gómez

15. Enzymes 275
U. J. S. Prasada Rao and M. S. Hemalatha

16. Other Functional Additives 295
I. De Leyn

Part 4: Baking Science and Technology 307

17. Mixing, Dough Making, and Dough Make-up 309
Noël Haegens

18. Fermentation 325
N. Therdthai

19. Baking 335
Tiphaine Lucas

20. Packaging and Shelf-life Prediction of Bakery Products 355
Virginia Giannou, Dimitra Lebesi, and Constantina Tzia

21. Process Optimization and Control 373
Gary Tucker

22. Sensory Attributes of Bakery Products 391
Raija-Liisa Heiniö

23. Nutritional Attributes of Bakery Products 409
Hyunsook Kim and Wallace H. Yokoyama

24. Browning in Bakery Products: An Engineering Perspective 417
Emmanuel Purlis

25. Functional Bakery Products: An Overview and Future Perspectives 431
Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel ngelo Cerqueira

26. Rheology of Bread and Other Bakery Products 453
Nyuk Ling Chin and Peter J. Martin

Part 5: Bread 473

27. Manufacture 475
N. Therdthai and Weibiao Zhou

28. Quality Control 489
Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih

29. Sourdough 511
Shao Quan Liu

30. Frozen Dough and Par-baked Products 523
Stanley P. Cauvain

31. Steamed Bread 539
Sidi Huang

Part 6: other bakery Products 563

32. Cake Manufacture 565
Frank D. Conforti

33. Biscuits 585
N. N. Misra and Brijesh K. Tiwari

34. Pastries 603
Noël Haegens

35. Pretzel Production and Quality Control 611
Koushik Seetharaman

36. Bakery Products of Unconventional Flours 619
Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez

37. Dietetic Bakery Products 639
Selena Chan

Part 7: Examples of World Bakery Products 657

38. Specialities from All Over the World 659
Noël Haegens

39. Bakery Products of China 673
Lu Zhang and Xiao Dong Chen

40. Italian Bakery Products 685
M. A. Pagani, Mara Lucisano, and Manuela Mariotti

41. Mexican Bakery Products 723
Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez

42. Bakery Products of Turkey 735
Gözde Ýnan and Seyhun Yurdugül

Index 745

Bakery Products Science and Technology

    Product form

    £208.00

    Includes FREE delivery

    RRP £218.95 – you save £10.95 (5%)

    Order before 4pm today for delivery by Mon 3 Aug 2026.

    A Hardback by Weibiao Zhou, Y. H. Hui

      Trusted by thousands of customers. See 2,385+ Customer Reviews

      View other formats and editions of Bakery Products Science and Technology by Weibiao Zhou

      Publisher: John Wiley and Sons Ltd
      Publication Date: Publication Date: 08/08/2014
      ISBN13: 9781119967156, 978-1119967156
      ISBN10: 1119967155

      Description

      Book Synopsis
      Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake.

      Table of Contents
      Preface to the Second Edition vii

      Contributors ix

      Part 1: Introduction 1

      1. Introduction to Baking and Bakery Products 3
      Weibiao Zhou, N. Therdthai, and Y. H. Hui

      Part 2: Flours 17

      2. Wheat Milling and Flour Quality Evaluation 19
      M. A. Pagani, Alessandra Marti, and Gabriella Bottega

      3. Wheat Flour: Chemistry and Biochemistry 55
      Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone

      4. Rye 75
      Kaisa Poutanen, Kati Katina, and Raija-Liisa Heiniö

      5. Rice 89
      C. M. Rosell and Manuel Gómez

      6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107
      Concha Collar

      Part 3: Baking Ingredients 127

      7. Water 129
      Peter Chung Chieh

      8. Yeast 153
      Francisca Rández-Gil, Lidia Ballester-Tomás, and José Antonio Prieto

      9. Other Leavening Agents 175
      I. De Leyn

      10. Ascorbic Acid and Redox Agents in Bakery Systems 183
      Sarabjit S. Sahi

      11. Sugar and Sweeteners 199
      Manuela Mariotti and Mara Lucisano

      12. Lipids: Properties and Functionality 223
      Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman

      13. Eggs 243
      Vassilios Kiosseoglou and Adamantini Paraskevopoulou

      14. Dairy Ingredients 259
      Bonastre Oliete Mayorga and Manuel Gómez

      15. Enzymes 275
      U. J. S. Prasada Rao and M. S. Hemalatha

      16. Other Functional Additives 295
      I. De Leyn

      Part 4: Baking Science and Technology 307

      17. Mixing, Dough Making, and Dough Make-up 309
      Noël Haegens

      18. Fermentation 325
      N. Therdthai

      19. Baking 335
      Tiphaine Lucas

      20. Packaging and Shelf-life Prediction of Bakery Products 355
      Virginia Giannou, Dimitra Lebesi, and Constantina Tzia

      21. Process Optimization and Control 373
      Gary Tucker

      22. Sensory Attributes of Bakery Products 391
      Raija-Liisa Heiniö

      23. Nutritional Attributes of Bakery Products 409
      Hyunsook Kim and Wallace H. Yokoyama

      24. Browning in Bakery Products: An Engineering Perspective 417
      Emmanuel Purlis

      25. Functional Bakery Products: An Overview and Future Perspectives 431
      Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel ngelo Cerqueira

      26. Rheology of Bread and Other Bakery Products 453
      Nyuk Ling Chin and Peter J. Martin

      Part 5: Bread 473

      27. Manufacture 475
      N. Therdthai and Weibiao Zhou

      28. Quality Control 489
      Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih

      29. Sourdough 511
      Shao Quan Liu

      30. Frozen Dough and Par-baked Products 523
      Stanley P. Cauvain

      31. Steamed Bread 539
      Sidi Huang

      Part 6: other bakery Products 563

      32. Cake Manufacture 565
      Frank D. Conforti

      33. Biscuits 585
      N. N. Misra and Brijesh K. Tiwari

      34. Pastries 603
      Noël Haegens

      35. Pretzel Production and Quality Control 611
      Koushik Seetharaman

      36. Bakery Products of Unconventional Flours 619
      Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez

      37. Dietetic Bakery Products 639
      Selena Chan

      Part 7: Examples of World Bakery Products 657

      38. Specialities from All Over the World 659
      Noël Haegens

      39. Bakery Products of China 673
      Lu Zhang and Xiao Dong Chen

      40. Italian Bakery Products 685
      M. A. Pagani, Mara Lucisano, and Manuela Mariotti

      41. Mexican Bakery Products 723
      Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez

      42. Bakery Products of Turkey 735
      Gözde Ýnan and Seyhun Yurdugül

      Index 745

      Recently viewed products

      © 2026 Book Curl

        • American Express
        • Apple Pay
        • Diners Club
        • Discover
        • Google Pay
        • Maestro
        • Mastercard
        • PayPal
        • Shop Pay
        • Union Pay
        • Visa

        Login

        Forgot your password?

        Don't have an account yet?
        Create account