Bakery Products / Edition 1

Hardcover (Print)
Buy New
Buy New from
Used and New from Other Sellers
Used and New from Other Sellers
from $229.53
Usually ships in 1-2 business days
(Save 14%)
Other sellers (Hardcover)
  • All (6) from $229.53   
  • New (5) from $229.53   
  • Used (1) from $336.90   


While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking.

Coverage is extensive and includes:

  • raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives;
  • the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation;
  • manufacturing considerations for bread and other bakery products, including quality control and enzymes;
  • special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and
  • specialty bakery items from around the world, including Italian bakery foods.

Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Read More Show Less

Editorial Reviews

From the Publisher
"Blending the technical aspects of baking with freshest scientific research the book Bakery Products & Technology has all the finest ingredients to serve the most demanding appetites of food professionals."
Beverage & Food World, September 2007
Read More Show Less

Product Details

  • ISBN-13: 9780813801872
  • Publisher: Wiley
  • Publication date: 6/19/2006
  • Edition number: 1
  • Pages: 586
  • Product dimensions: 7.34 (w) x 10.18 (h) x 1.52 (d)

Meet the Author

Y.H. Hui, Ph.D., West Sacramento, CA is the editorial consultant and administrative editor for this book. Dr. Hui is a consultant to the food industry and has served as author or editor of numerous books in food science, technology, engineering, and law, including the Data Source Book for Food Scientists and Technologists; Encyclopedia of Food Science and Technology; Foodborne Disease Handbook; and Food Processing: Principles and Applications.

Harold Corke, Ph.D., is Associate Professor in the Department of Botany at University of Hong Kong.

Ingrid De Leyn is Associate Professor in the Department of Biotechnology, Landscape Architecture and Agriculture at Hogeschool Gent, Belgium.

Wai-Kit Nip, Ph.D., is Emeritus Food Technologist in the Department of MBBE at University of Hawaii at Manoa, Honolulu, Hawaii.

Nanna Cross, Ph.D., is Consultant with Cross Associates, Chicago, Illinois.

Read More Show Less

Table of Contents



1. Bakery Products: Science and Technology (H.-M. Lai and T.-C. Lin).

Part I. Flours.

2. Wheat Flour Classification (O. M. Lukow).

3. Wheat Flour of the Third Millennium (L. De Bry).

4. Gluten (K. Khan and G. Nygard).

5. Rye (K.-H. Liukkonen, R.-L. Heinio, M. Salmenkallio-Marttila, K. Autio, K. Katina, and K. Poutanen).

6. Rice (C. M. Rosell and M. Gomez).

Part II. Major Baking Ingredients.

7. Sweeteners (W.-K. Nip).

8. Eggs (V. Kiosseoglou and A. Paraskevopoulou).

9. Yeast (P. Gelinas).

10. Fat Replacers (V. Oreopoulou).

11. Water (C. Chieh).

12. Functional Additives (I. De Leyn).

Part III. Principles of Baking.

13. Mixing, Dough Making, and Dough Makeup (N. Haegens).

14. Fermentation (C.-H. Yang).

15. Baking (M.-H. Chang).

16. Sensory Attributes of Bakery Products (R.-L. Heinio).

Part IV. Bread.

17. Manufacture (W. Zhou and N. Therdthai).

18. Quality Control (S. S. Sahi, K. Little).

19. Enzymes in Breadmaking (H. Goesaert, K. Gebruers, C. M. Courtin, K. Brijs, and J. A. Delcour).

20. Sourdough (A. Diowksz and W. Ambroziak).

21. Frozen Dough (P. D. Ribotta, A. E. Leon, M. C. Anon).

Part V. Special Products.

22. Cake Manufacture (F. D. Conforti).

23. Cracker Manufacture (T. Yoneya and W.-K. Nip).

24. Nonenzymatic Browning for Cookies, Crackers, and Biscuits (M. Villamiel).

25. Specialities from All Over the World (N. Haegens).

26. Dietetic Bakery Products (S. Chan).

27. Gluten-Free Cereal-Based Products (E. K. Arendt and M. M. Moore).

28. Muffins and Bagels (N. Cross).

29. Pretzel Production and Quality Control (K. Seetharaman).

30. Italian Bakery (M. A. Pagani, M. Lucisano, M. Mariotti)

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)