Bread and pastry production / edited by Elton Dias.

Includes bibliographical references and index.

Gluten-free bread and bakery products technology -- Empirical and theoretical bases of good steamed bread production -- Food additives and processing aids used in breadbaking -- "Sfogliatella Riccia Napoletana" : ralization of a lard-free and palm oil-free pastry -- Features of technology for producing bread and bakery products from frozen semi-finished products -- Functionality of cordia and ziziphus gums with respect to the dough properties and baking performance of stored pan bread and sponge cakes -- Features of biotechnological processes of bread production enriched withinulin-containing raw materials -- Corn flour substitution at pastry production -- Reformulation of pastry products to improve effects on health -- Potential application of exopolysaccharides from lactobacillus delbrueckii FASADFF1 (LDYG2) and Weissella confusa FASHADFF1 (WCFF1) in Sourdough bread production -- Gluten-free bread enriched with vegetable flours -- Gluten-free flat bread and biscuits production by cassava, extruded soy protein and pumpkin powder -- Effect of incorporation of Yam flour and moringa powder in wheat bread on glycemic response -- Modification and optimization of a baking oven for small scale bread production.

"In recent times, bakery products have become more popular in emerging markets, and consumers are increasingly aware of health issues. While bakery products are high in carbohydrates and may contain gluten, fat, and sugar, they can also provide balanced nutrients and wholesome food. To meet the demands of health conscious consumers, there is a trend towards producing new types of bakery products or reformulating existing ones to increase their nutritional value.
The 21st century has brought about a new ideology of baking, where simplified technologies using ready-made mixtures with various additives are used. These technologies do not require special conditions for fermentation of natural yeast, maturation of dough, temperature regimes, and a highly qualified baker. While these technologies are more profitable than traditional methods in terms of production speed, product cost, and timing, an increasing number of consumers are rejecting "artificial bread" in favor of fresh baked goods prepared at the point of sale, and sometimes even in their presence, The bakery industry is constantly evolving, and it will be interesting to see how it adapts to meet the changing demands of consumers.
This book "Bread and Pastry Production" provides a comprehensive explanation of the significance of water in the preparation of cake batters, bread, pastry and biscuit doughs, as well as the way it is handled and controlled during the baking process to produce the final baked product"-- Back cover.