Editor: Weibiao Zhou Administrative Editor: Y. H. Hui Associate Editors: I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai THE EDITORS Dr Weibiao Zhou (Editor) Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering. Dr Y. H. Hui (Administrative Editor) Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.

• Preface to the Second Edition viiContributor ixPart 1: Introduction 11. Introduction to Baking and Bakery Products 3Weibiao Zhou, N. Therdthai, and Y. H. HuiPart 2: Flours 172. Wheat Milling and Flour Quality Evaluation 19M. A. Pagani, Alessandra Marti, and Gabriella Bottega3. Wheat Flour: Chemistry and Biochemistry 55Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone4. Rye 75Kaisa Poutanen, Kati Katina, and Raija-Liisa Heiniö5. Rice 89C. M. Rosell and Manuel Gómez6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107Concha CollarPart 3: Baking Ingredients 1277. Water 129Peter Chung Chieh8. Yeast 153Francisca Rández-Gil, Lidia Ballester-Tomás, and José Antonio Prieto9. Other Leavening Agents 175I. De Leyn10. Ascorbic Acid and Redox Agents in Bakery Systems 183Sarabjit S. Sahi11. Sugar and Sweeteners 199Manuela Mariotti and Mara Lucisano12. Lipids: Properties and Functionality 223Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman13. Eggs 243Vassilios Kiosseoglou and Adamantini Paraskevopoulou14. Dairy Ingredients 259Bonastre Oliete Mayorga and Manuel Gómez15. Enzymes 275U. J. S. Prasada Rao and M. S. Hemalatha16. Other Functional Additives 295I. De LeynPart 4: Baking Science and Technology 30717. Mixing, Dough Making, and Dough Make-up 309Noël Haegens18. Fermentation 325N. Therdthai19. Baking 335Tiphaine Lucas20. Packaging and Shelf-life Prediction of Bakery Products 355Virginia Giannou, Dimitra Lebesi, and Constantina Tzia21. Process Optimization and Control 373Gary Tucker22. Sensory Attributes of Bakery Products 391Raija-Liisa Heiniö23. Nutritional Attributes of Bakery Products 409Hyunsook Kim and Wallace H. Yokoyama Copyrighted Material24. Browning in Bakery Products: An Engineering Perspective 417Emmanuel Purlis25. Functional Bakery Products: An Overview and Future Perspectives 431Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Ângelo Cerqueira26. Rheology of Bread and Other Bakery Products 453Nyuk Ling Chin and Peter J. MartinPart 5: Bread 47327. Manufacture 475N. Therdthai and Weibiao Zhou28. Quality Control 489Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih29. Sourdough 511Shao Quan Liu30. Frozen Dough and Par-baked Products 523Stanley P. Cauvain31. Steamed Bread 539Sidi HuangPart 6: other bakery Products 56332. Cake Manufacture 565Frank D. Conforti33. Biscuits 585N. N. Misra and Brijesh K. Tiwari34. Pastries 603Noël Haegens35. Pretzel Production and Quality Control 611Koushik Seetharaman36. Bakery Products of Unconventional Flours 619Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez37. Dietetic Bakery Products 639Selena ChanPart 7: Examples of World Bakery Products 65738. Specialities from All Over the World 659Noël Haegens39. Bakery Products of China 673Lu Zhang and Xiao Dong Chen40. Italian Bakery Products 685M. A. Pagani, Mara Lucisano, and Manuela Mariotti41. Mexican Bakery Products 723Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez42. Bakery Products of Turkey 735Gözde İnan and Seyhun YurdugülIndex 745

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Editor: Weibiao Zhou Administrative Editor: Y. H. Hui Associate Editors: I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai THE EDITORS Dr Weibiao Zhou (Editor) Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering. Dr Y. H. Hui (Administrative Editor) Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.

• Preface to the Second Edition viiContributor ixPart 1: Introduction 11. Introduction to Baking and Bakery Products 3Weibiao Zhou, N. Therdthai, and Y. H. HuiPart 2: Flours 172. Wheat Milling and Flour Quality Evaluation 19M. A. Pagani, Alessandra Marti, and Gabriella Bottega3. Wheat Flour: Chemistry and Biochemistry 55Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone4. Rye 75Kaisa Poutanen, Kati Katina, and Raija-Liisa Heiniö5. Rice 89C. M. Rosell and Manuel Gómez6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107Concha CollarPart 3: Baking Ingredients 1277. Water 129Peter Chung Chieh8. Yeast 153Francisca Rández-Gil, Lidia Ballester-Tomás, and José Antonio Prieto9. Other Leavening Agents 175I. De Leyn10. Ascorbic Acid and Redox Agents in Bakery Systems 183Sarabjit S. Sahi11. Sugar and Sweeteners 199Manuela Mariotti and Mara Lucisano12. Lipids: Properties and Functionality 223Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman13. Eggs 243Vassilios Kiosseoglou and Adamantini Paraskevopoulou14. Dairy Ingredients 259Bonastre Oliete Mayorga and Manuel Gómez15. Enzymes 275U. J. S. Prasada Rao and M. S. Hemalatha16. Other Functional Additives 295I. De LeynPart 4: Baking Science and Technology 30717. Mixing, Dough Making, and Dough Make-up 309Noël Haegens18. Fermentation 325N. Therdthai19. Baking 335Tiphaine Lucas20. Packaging and Shelf-life Prediction of Bakery Products 355Virginia Giannou, Dimitra Lebesi, and Constantina Tzia21. Process Optimization and Control 373Gary Tucker22. Sensory Attributes of Bakery Products 391Raija-Liisa Heiniö23. Nutritional Attributes of Bakery Products 409Hyunsook Kim and Wallace H. Yokoyama Copyrighted Material24. Browning in Bakery Products: An Engineering Perspective 417Emmanuel Purlis25. Functional Bakery Products: An Overview and Future Perspectives 431Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Ângelo Cerqueira26. Rheology of Bread and Other Bakery Products 453Nyuk Ling Chin and Peter J. MartinPart 5: Bread 47327. Manufacture 475N. Therdthai and Weibiao Zhou28. Quality Control 489Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih29. Sourdough 511Shao Quan Liu30. Frozen Dough and Par-baked Products 523Stanley P. Cauvain31. Steamed Bread 539Sidi HuangPart 6: other bakery Products 56332. Cake Manufacture 565Frank D. Conforti33. Biscuits 585N. N. Misra and Brijesh K. Tiwari34. Pastries 603Noël Haegens35. Pretzel Production and Quality Control 611Koushik Seetharaman36. Bakery Products of Unconventional Flours 619Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez37. Dietetic Bakery Products 639Selena ChanPart 7: Examples of World Bakery Products 65738. Specialities from All Over the World 659Noël Haegens39. Bakery Products of China 673Lu Zhang and Xiao Dong Chen40. Italian Bakery Products 685M. A. Pagani, Mara Lucisano, and Manuela Mariotti41. Mexican Bakery Products 723Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez42. Bakery Products of Turkey 735Gözde İnan and Seyhun YurdugülIndex 745

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Editor: Weibiao Zhou Administrative Editor: Y. H. Hui Associate Editors: I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai THE EDITORS Dr Weibiao Zhou (Editor) Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering. Dr Y. H. Hui (Administrative Editor) Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.

• Preface to the Second Edition viiContributor ixPart 1: Introduction 11. Introduction to Baking and Bakery Products 3Weibiao Zhou, N. Therdthai, and Y. H. HuiPart 2: Flours 172. Wheat Milling and Flour Quality Evaluation 19M. A. Pagani, Alessandra Marti, and Gabriella Bottega3. Wheat Flour: Chemistry and Biochemistry 55Francesco Bonomi, Pasquale Ferranti, and Gianfranco Mamone4. Rye 75Kaisa Poutanen, Kati Katina, and Raija-Liisa Heiniö5. Rice 89C. M. Rosell and Manuel Gómez6. Barley, Maize, Sorghum, Millet, and Other Cereal Grains 107Concha CollarPart 3: Baking Ingredients 1277. Water 129Peter Chung Chieh8. Yeast 153Francisca Rández-Gil, Lidia Ballester-Tomás, and José Antonio Prieto9. Other Leavening Agents 175I. De Leyn10. Ascorbic Acid and Redox Agents in Bakery Systems 183Sarabjit S. Sahi11. Sugar and Sweeteners 199Manuela Mariotti and Mara Lucisano12. Lipids: Properties and Functionality 223Alejandro Marangoni, Avi Goldstein, and Koushik Seetharaman13. Eggs 243Vassilios Kiosseoglou and Adamantini Paraskevopoulou14. Dairy Ingredients 259Bonastre Oliete Mayorga and Manuel Gómez15. Enzymes 275U. J. S. Prasada Rao and M. S. Hemalatha16. Other Functional Additives 295I. De LeynPart 4: Baking Science and Technology 30717. Mixing, Dough Making, and Dough Make-up 309Noël Haegens18. Fermentation 325N. Therdthai19. Baking 335Tiphaine Lucas20. Packaging and Shelf-life Prediction of Bakery Products 355Virginia Giannou, Dimitra Lebesi, and Constantina Tzia21. Process Optimization and Control 373Gary Tucker22. Sensory Attributes of Bakery Products 391Raija-Liisa Heiniö23. Nutritional Attributes of Bakery Products 409Hyunsook Kim and Wallace H. Yokoyama Copyrighted Material24. Browning in Bakery Products: An Engineering Perspective 417Emmanuel Purlis25. Functional Bakery Products: An Overview and Future Perspectives 431Daniel Pinto, Inês Castro, Antonio Vicente, Ana Isabel Bourbon, and Miguel Ângelo Cerqueira26. Rheology of Bread and Other Bakery Products 453Nyuk Ling Chin and Peter J. MartinPart 5: Bread 47327. Manufacture 475N. Therdthai and Weibiao Zhou28. Quality Control 489Sarabjit S. Sahi, Kim Little, and Victoria Kristina Ananingsih29. Sourdough 511Shao Quan Liu30. Frozen Dough and Par-baked Products 523Stanley P. Cauvain31. Steamed Bread 539Sidi HuangPart 6: other bakery Products 56332. Cake Manufacture 565Frank D. Conforti33. Biscuits 585N. N. Misra and Brijesh K. Tiwari34. Pastries 603Noël Haegens35. Pretzel Production and Quality Control 611Koushik Seetharaman36. Bakery Products of Unconventional Flours 619Perla Osorio-Diaz, Rubi G. Utrilla-Coello, Pamela C. Flores-Silva, and Luis A. Bello-Perez37. Dietetic Bakery Products 639Selena ChanPart 7: Examples of World Bakery Products 65738. Specialities from All Over the World 659Noël Haegens39. Bakery Products of China 673Lu Zhang and Xiao Dong Chen40. Italian Bakery Products 685M. A. Pagani, Mara Lucisano, and Manuela Mariotti41. Mexican Bakery Products 723Perla Osorio-Diaz, Maria E. Sanchez-Pardo, and Luis A. Bello-Perez42. Bakery Products of Turkey 735Gözde İnan and Seyhun YurdugülIndex 745

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