Rheology of Bakery Products


SKU: 9786205630600
Author: Stanciu, Ioana
Publication Date: 01/19/2023
Publisher: LAP Lambert Academic Publishing
Binding: Paperback
Media: Book
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The book with the title “Rheology of bakery products” is structured in 3 chapters. Chapter one includes the nutritional value of food products with sub-chapters on the quality of food products, the chemical composition of food and the energy value of food. Subchapter two includes raw and auxiliary materials used to obtain flour, bakery and pastry products, wheat and rye flour, water, flours, salt, sugars (sweeteners) and sugar products, food fats, milk and milk by-products, eggs, fruits and vegetables, improvers used in baking, stimulants, spices, dyes and flavors, oil seeds and premixes.