Rheology of Bakery Products - Stanciu, Ioana
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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.

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Produktbeschreibung
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.
Autorenporträt
Dr. Ioana Stanciu obtained her PhD degree in Chemistry in 2008 for the study of mineral oil polymer additives. Since 2005 she has participated in numerous national and international conferences, has published papers in national and international journals for study multi-grade oils, canola oils and sunflower oil.