This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.In the case of monoglycerides and SSL, the internal phase is water forming the hexagonal II structure as is shown in the figure. ... Finally, the inclusion of a nonpolar triglyceride (oil) in the system tremendously complicates the phase diagrams.
|Title||:||Functional Additives for Bakery Foods|
|Author||:||Clyde E. Stauffer|
|Publisher||:||Springer Science & Business Media - 1990-01-01|