Bakery Technology: Packaging, Nutrition, Product Development, QA

This book contains in-depth discussions of four topics of major concern to food scientists who deal with bakery products: Packaging technology, product development techniques, nutritional composition and modification, and administering quality assurance operations. In the packaging chapters, modern materials and equipment are described, especially as they relate to shelf-life and the protection of products during storage, distribution, and sale. There are two chapter on special preservation methods such as low temperature storage (frozen and refrigerated) of doughs and batters, canning, radiation disinfestatin and pasteurization, and packaging in modified atmospheres. The nutritional contribution of bakery products and ingredients to diet is explained and methods by which these ingredients can be adjusted or supplemented are described. There are articles on special ingredients for low-calorie diets, gluten-free bakery products, etc. Some representative formulas for dietetic foods are included. The theory and practice of product development in R&D departments of different sizes (from one person to many) are treated in considerable detail and are illustrated by practical examples. Also covered is the use of patents, copyrights, and trademarks to protect new developments from competitive encroachment. Quality assurance, tht supremely important element of technical administration,is examined at length, with much attention being given to legal and ethical considerations in its applications. The chapter titles are: (1) Packaging materials and design; (2) Packaging equipment and testing; (3)Labels and labeling; (4) Nutrition and nutritional supplementation; (5) Freezing preservation; (6) Other methods of preservation; (7) Product development--Evaluating ideas; (8) Product development--Designing the food and package; (9) Product development--Marketing; (10) QA--Administration; (11) QA--Procedures and practices; (12) Computer assistance to management.