{"product_id":"functional-additives-for-bakery-foods-clyde-e-stauffer-9780442003531","title":"Functional Additives for Bakery Foods","description":"This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Clyde E. Stauffer\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0442003536\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780442003531\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Springer\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/31\/1995\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 280\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.44lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.43h x 6.18w x 1.01d","brand":"Clyde E. Stauffer","offers":[{"title":"Hardcover","offer_id":47243990466815,"sku":"9780442003531","price":199.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_386c7ff6-3608-4a42-91e2-83c847b5e751.jpg?v=1758134668","url":"https:\/\/www.whiterainbookhouse.com\/products\/functional-additives-for-bakery-foods-clyde-e-stauffer-9780442003531","provider":"WR Book House","version":"1.0","type":"link"}