7. Baked Goods

  1. Prof. Dr. H.-J. Rehm2,
  2. Dr. G. Reed3
  1. Gottfried Spicher,
  2. Jürgen-Michael Brümmer

Published Online: 4 MAR 2008

DOI: 10.1002/9783527620920.ch7

Book Title

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

Additional Information

How to Cite

Spicher, G. and Brümmer, J.-M. (2008) Baked Goods, in Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620920.ch7

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-48149 Münster

  2. 3

    2131 N. Summit Ave., Appartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Detmold, Federal Republic of Germany

Publication History

  1. Published Online: 4 MAR 2008
  2. Published Print: 10 AUG 1995

ISBN Information

Print ISBN: 9783527283194

Online ISBN: 9783527620920

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CHAPTER TOOLS

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Keywords:

  • organizational;
  • technology;
  • automation;
  • chloride;
  • biological

Summary

This chapter contains sections titled:

  • Introduction

  • The Nutritional Contribution of Bread

  • Outline of the Technology of Baked Goods

  • Choice and Preparation of Raw Materials

  • Formation of the Dough

  • Leavening of Doughs

  • Processing of Fermented Doughs

  • Baking

  • Bread Quality and Its Preservation

  • References

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