Download or read book Functional Additives for Bakery Foods written by Clyde E. Stauffer and published by Springer Science & Business Media. This book was released on 1990 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: This publication is a detailed reference source which surveys the functions and applications of additives used in baked foods at relatively low levels. Written for a wide range of bakery professionals, the text explains how each class of additives functions and relates the action of each additive to the ultimate purpose of the baker-- making high-quality baked products. The additives discussed in this volume include oxidants, reductants, emulsifiers and surfactants, enzymes, chemical leavenings, yeast, vital wheat gluten, and gums.