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ISBN: 1845691431 9781845691431 1855739623 9781855739628 9786610544615 1280544619 9780849391316 0849391318 Year: 2006 Publisher: Cambridge : Woodhead Publishing Limited,
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Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both
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Year: 1696 Publisher: [London : s.n.,
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eebo-0018
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ISBN: 0822359243 9786613022523 1283022524 Year: 2006 Publisher: Durham : Duke University Press,
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This beautifully illustrated book, written by a leading expert on French bread, describes the resurgence of high-quality, artisanal bread in France over the past two decades.
ISBN: 0913250910 Year: 1996 Publisher: Saint-Paul American association of cereal chemists
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Bread --- Bread industry --- Cooking (Bread)
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eebo-0097
Bread industry --- Bread --- Prices
Book
Year: 2020 Publisher: éditions Quae
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Un système alimentaire durable doit contribuer à préserver la diversité biologique et culturelle, et conduire à une meilleure utilisation des fonctions écologiques des écosystèmes, tout en prenant en compte la dimension sociale et économique. Le développement d’une filière boulangerie durable passe donc par une meilleure compréhension des savoirs et des pratiques boulangères. Des paysans, des boulangers et des scientifiques ont réfléchi à un langage commun qui permette de se comprendre, de partager et de questionner les connaissances de la panification au levain naturel. Cette démarche a conduit à la construction d’un glossaire, destiné à ceux qui souhaitent se réapproprier les savoirs et les pratiques de la panification au levain. Cet ouvrage est issu d’un projet de recherche participative intitulé «BAKERY» (Approche de la diversité et du fonctionnement d’un écosystème agroalimentaire, Blé/Homme/Microbiome, à faible intrant : vers une meilleure compréhension de la durabilité de la filière boulangerie).
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ISBN: 9066300418 Year: 1985 Publisher: Zwolle Waanders
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Folklore --- Housekeeping --- Iconography --- bread
Book
ISBN: 0128231912 0128210486 9780128231913 9780128210482 Year: 2021 Publisher: London : Academic Press,
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Bread. --- Breads --- Baked products --- Cooking (Bread) --- Bread --- Bread industry --- Quality control. --- Production control.
ISBN: 0849387906 Year: 2001 Publisher: Boca Raton CRC
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Bread --- Food spoilage --- Analysis
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