Bakery and confectionary technology / edited by Anton Kuris.

Includes bibliographical references and index.

Gluten-free bread and bakery products technology -- Ohmic heating - a novel approach for gluten-free bread baking -- Flour-based confectionery as functional food -- The effectiveness of the using new raw materials in the production of confectionary products -- Wheat bread supplemented with agaricus bisporus powder: effect on bioactive substances content and technological quality -- Features of technology for producing bread and bakery products from frozen semi-finished products -- Superfine marigold powder improves the quality of sponge cake: lutein fortification, texture, and sensory properties -- Water dynamics in starch based confectionery products including different types of sugar -- Prospects for use of new sources of dietary fibers in the technology of flour confectionery products -- Impact of different sugar types and their concentrations on salted duck egg white based meringues -- Development of a functional dark chocolate with Baobab Pulp -- Exploring the role of Acacia (Acacia Seyal) and cactus (Opuntia Ficus-Indica) gums on the dough performance and quality attributes of breads and cakes -- Functional polymer and packaging technology for bakery products.

"This book aims to explore and discuss some of the latest trends in bread, bakery, and pastry products, taking into account the perspectives of different market observers. It will also analyze the driving forces behind the innovation in these areas. This book provides a comprehensive overview of bakery product development, encompassing principles, science, methods, and processes. It aims to educate students and professionals on both fundamental and advanced aspects of baking science and technology. Within its pages, readers will find a wealth of information on the bakery industry's current state, quality standards for ingredients, dough chemistry, and manufacturing technology for a diverse range of yeast-made products such as bread, cakes, biscuits, desserts, and pizza. One important aspect of baking technology is gluten, a protein found in wheat, rye, barley, oats, and their derivatives. With the increasing prevalence of gluten intolerance worldwide, there is a growing demand for gluten-free foods. Since bread and bakery products are staple foods in many cultures, there is a need to develop new naturally gluten-free ingredients and explore innovative methods of processing traditional ingredients.
Furthermore, the book addresses the use of additives as substitutes for gluten. These additives help maintain the stability and elasticity of dough, while also enhancing the nutritional quality and sensory properties of gluten-free bread. A key challenge in gluten-free baking is extending the shelf life of these products, allowing for wider distribution while maintaining freshness. The book focuses on exploring various technological possibilities to achieve this goal and improve the preparation of gluten-free bread and bakery products"-- Back cover.