Publisher's Synopsis
This text reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. The consumer demand for increased calories, increased fibre leves, decreased fat and sodium content are the drivng force behind many of the developments described in this text. Among the topics discussed are basic ingredients, dietary fibres, fat replacers, plant innovations, microwave baking, extrousion, dough freezing and test methods. This volume is designed to assist in the search for new products and the more efficient manufacture of existing products as well as serving as a reference source for the food industry.
