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Le roi de Gand
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Year: 1873 Publisher: Paris : J. Lecoffre,

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Bread making
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ISBN: 0857095692 0857090607 1280372885 9786610372881 1591246369 1855737124 9781855737129 0203495004 9780203495001 1855735539 9781855735538 9781855735538 9780849317620 0849317622 9780857095695 9780857090607 9780857090607 Year: 2003 Publisher: Boca Raton Cambridge, Eng. CRC Press Woodhead

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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination. With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.


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Breadmaking
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ISBN: 0081025203 008102519X 9780081025192 9780081025208 Year: 2021 Publisher: Oxford

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Breadmaking
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ISBN: 9780857095695 0857095692 0857090607 9780857090607 Year: 2012 Publisher: Philadelphia, Pa Woodhead Pub.

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The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology.


Book
Catalogue de livres anciens et modernes, rares ou curieux, provenant de la bibliothèque de M. L. Cauvain.
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Year: 1878 Publisher: Paris : Chossonnery,

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Code de l'avocat
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Year: 1841 Publisher: Paris : Paulin,

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Baking problems solved
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ISBN: 1855735644 9786610372591 1591243343 1280372591 1855736187 9781855736184 9781855735644 9780081007686 008100768X 9781591243342 0849312213 9780849312212 9780081007655 0081007655 Year: 2001 Publisher: Duxford, [England] ; Cambridge, [Massachusetts] ; Kidlington, [England] : Woodhead Publishing,

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When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently a


Book
More baking problems solved
Authors: ---
ISBN: 1615831118 1845697200 1845693825 9781615831111 9781845697204 9781845693824 9781439801086 1439801088 Year: 2009 Publisher: Boca Raton Oxford CRC Press Woodhead Pub.

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When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified.The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it

The Chorleywood bread process
Authors: ---
ISBN: 1845691431 9781845691431 1855739623 9781855739628 9786610544615 1280544619 9780849391316 0849391318 Year: 2006 Publisher: Boca Raton, FL Cambridge CRC Press Woodhead

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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


Book
Baking Technology and Nutritional Research : Towards a Healthier World
Authors: ---
ISBN: 1119387124 1119387159 1119387167 1119387175 152313738X Year: 2019 Publisher: John Wiley & Sons, Inc.

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