Gums and jellying agents

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

Gums have been used in bakery for very many years, but in more recent years an increasing number have found their way into flour confectionery, either in the manufacture of prepared materials or used directly in the baked product.

Keywords

Galacturonic Acid Conditioning Compound Galacturonic Acid Residue Irish Moss Rotary Vacuum Filter 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. Edlin, R.L. (1967) ‘Algin products in bakery foods’, Bakers Dig., Dec., 49–51.Google Scholar
  2. O’Dell, J. (1971) ‘Starches as emulsified stabilisers’, IFST Proc., 4(2), June, 77–80.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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