Chapter 14. Manufacturing of Bread and Bakery Products

  1. Y. H. Hui Senior Scientist
  1. Weibiao Zhou1,
  2. Nantawan Therdthai2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch14

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Zhou, W. and Therdthai, N. (2006) Manufacturing of Bread and Bakery Products, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch14

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543

  2. 2

    Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Phaholyotin Road, Chatuchak, Bangkok, Thailand 10900

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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Keywords:

  • bread and bakery product manufacture and ready-to-eat (RTE) cereals;
  • ingredients and product quality impact;
  • modified atmosphere package (MAP)

Summary

This chapter contains sections titled:

  • Introduction

  • Product Characteristics

  • Ingredients and Their Impact on Product Quality

  • Processing Steps

  • Packaging and Shelf-life

  • Process Modeling for Technology Improvement

  • Current Trends

  • Summary

  • References

  • Websites

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