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Trends in Wheat and Bread Making

Galanakis, Charis M.
Heftet / 2020 / Engelsk

Produktdetaljer

ISBN
9780128210482
Publisert
2020-11-20
Utgiver
Elsevier Science Publishing Co Inc
Vekt
970 gr
Høyde
235 mm
Bredde
191 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
488

Redaktør
Galanakis, Charis M.

Biografisk notat

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Trends in Wheat and Bread Making

Galanakis, Charis M.
Heftet / 2020 / Engelsk
Galanakis, Charis M.
Heftet / 2020 / Engelsk
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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.
Les mer
1. Introduction to wheat and bread making 2. Ancient wheats in sustainable wheat cultivation 3. Organic farming of wheat & sourdough quality 4. Impact of Preharvest and Controlled Sprouting on Wheat and Bread Quality 5. Ecological parameters influencing microbial diversity and stability of traditional sourdough 6. Role of enzymes in improving the functionality of proteins in non-wheat dough systems 7. Trends of Innovation in Bread and Bakery Production 8. Hydrocolloids in wheat bread making: traditional and novel uses 9. Application of dietary fibers in flour products 10. Oat flour in bread manufacturing 11. Alternatives to increase the antioxidant capacity of bread with phenolics 12. Fortification of bread with wheat processing by-products 13. Innovative Gluten-Free Bread making 14. Rice flour breads 15. Consumer preferences and expectations
Les mer
Explores traditional and new processes in bread making to meet today’s consumer demands and nutritional needs
Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking
Les mer

Relaterte produkter

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.
Les mer
1. Introduction to wheat and bread making 2. Ancient wheats in sustainable wheat cultivation 3. Organic farming of wheat & sourdough quality 4. Impact of Preharvest and Controlled Sprouting on Wheat and Bread Quality 5. Ecological parameters influencing microbial diversity and stability of traditional sourdough 6. Role of enzymes in improving the functionality of proteins in non-wheat dough systems 7. Trends of Innovation in Bread and Bakery Production 8. Hydrocolloids in wheat bread making: traditional and novel uses 9. Application of dietary fibers in flour products 10. Oat flour in bread manufacturing 11. Alternatives to increase the antioxidant capacity of bread with phenolics 12. Fortification of bread with wheat processing by-products 13. Innovative Gluten-Free Bread making 14. Rice flour breads 15. Consumer preferences and expectations
Les mer
Explores traditional and new processes in bread making to meet today’s consumer demands and nutritional needs
Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking
Les mer

Produktdetaljer

ISBN
9780128210482
Publisert
2020-11-20
Utgiver
Elsevier Science Publishing Co Inc
Vekt
970 gr
Høyde
235 mm
Bredde
191 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
488

Redaktør
Galanakis, Charis M.

Biografisk notat

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Relaterte produkter