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Trends in Wheat and Bread Making
ISBN: 9780128210482
Published: 2020
Publisher: Academic Press
Language: English
Format: Paperback / softback
Format: 9×6
Published: 2020
Publisher: Academic Press
Language: English
Format: Paperback / softback
Format: 9×6
Description
<i>Trends in Wheat and Bread Making</i> 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.
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