Ingredients for Bakers

by Samuel A. Matz

This book provides essential information on nearly all commercial ingredients used in foods based on wheat, corn, rye, rice, etc. There is a special section dealing with dietetic ingredients such as artificial sweeteners, fat replacers, fiber-content enhancers, salt substitutes, etc. Some of the factors discussed for each ingredient How the ingredient is made. How the material affects processing response. Nutritional content. Labeling considerations.

Hardcover

First published January 1, 1996