Rheology of Bakery Products

The book with the title Rheology of bakery products is structured in 3 chapters. Chapter one includes the nutritional value of food products with sub-chapters on the quality of food products the chemical composition of food and the energy value of food. Subchapter two includes raw and auxiliary materials used to obtain flour bakery and pastry products wheat and rye flour water flours salt sugars (sweeteners) and sugar products food fats milk and milk by-products eggs fruits and vegetables improvers used in baking stimulants spices dyes and flavors oil seeds and premixes.