View Document Preview and Link Document Date: 2014-05-28 07:13:20 Open Document File Size: 769,36 KB Share Result on Facebook
City West Sacramento / / Company John Wiley & Sons Ltd. / Cakes 13 CO / / Continent Europe / / Country Thailand / Turkey / United Kingdom / China / / Facility Bakery Products / National University of Singapore / Bakery Products Science / Bakery Products Biscuits / Bakery Products Packaging / Kasetsart University / Yeast-Leavened Bakery / Bakery Products Weibiao Zhou1 / / IndustryTerm yeast dough products / subsequent processing / bread manufacturing / Functional bakery products / food lipids / rice products / ammonia gas / wheat products / retail baking environments / gas bubbles / carbon dioxide gas / manufacturing technologies / dough gas retention properties / grain products / Chemical leavening agents / food industries / food item / food scientists / reaction products / particular product / food products / Computer technology / fermented cereal-based products / oil / dough products / prevention of cardiovascular diseases / food calories / processed rice-based products / multifunctional food material / oil processing / bakery systems / bakery products / by-products / final food / final product / synthetic chemicals / soft wheat products / main leavening gas / food applications / cereal product / caloric energy / low-calorie products / lipid networks / gas cell expansion / food systems / bakery equipment / non-enzymatic chemical reactions / milk products / gluten-free bakery products / final bakery products / healthier food products / chemical leaveners / gas cell increases / fine product / ultimate product / gluten network / bread manufacturing process / preservation technologies / food industry / improved bakery products / chemical leavening / gas producing ability / yeast products / automation systems / closed gas cells / / MedicalCondition chronic low-grade inflammation / ardiovascular diseases / nutrition-related diseases / obesity / cardiovascular diseases / insulin resistance / cancer / diabetes / chronic obesity-related diseases / chronic diseases / / Organization Department of Product Development / c/o Department of Chemistry / Kasetsart University / Bangkok / National University of Singapore / Singapore / In Chapter / RI AL / Faculty of Agro-Industry / / Person Honey Malt / C. M. Rosell / / Product sodium bicarbonate / acetic acid / / ProvinceOrState California / / Region northern Europe / eastern Europe / / Technology X-ray / tomography / digital video / process control / Computer technology / staling Anti-staling additives Packaging technologies / preservation technologies / crystallization / bioprocessing / / SocialTag 
1 Introduction to Baking and Bakery Products Weibiao Zhou1, N. Therdthai2, and Y. H. Hui3