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Trends in Wheat and Bread Making Galanakis Paperback Academic Press

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Product Description

Trends in Wheat and Bread Making

Explores traditional and new processes in bread making to meet today\u2019s consumer demands and nutritional needs

Charis M. Galanakis (Edited by)

9780128210482

Paperback / softback, published 20 November 2020

488 pages

23.5 x 19 x 3 cm, 0.97 kg

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.

1. Introduction to whea]

Trends in Wheat and Bread Making Galanakis Paperback Academic Press

Trends in Wheat and Bread Making

Explores traditional and new processes in bread making to meet today\u2019s consumer demands and nutritional needs

Charis M. Galanakis (Edited by)

9780128210482

Paperback / softback, published 20 November 2020

488 pages

23.5 x 19 x 3 cm, 0.97 kg

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.

1. Introduction to whea]

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