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Baked products industry

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Bread. --- Bread industry. --- Baked products industry --- Breads --- Baked products --- Cooking (Bread)

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Crackers. --- Cracker industry. --- Biscuit industry. --- Cookie industry. --- Biscuits. --- Cookies. --- Biscuits, English --- Cake --- Baked products --- Cooky industry --- Baked products industry

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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.

Baking. --- Bread industry. --- Bread. --- Bread --- Baking --- Social Sciences --- Recreation & Sports --- Baked products industry --- Cooking --- Breads --- Baked products --- Cooking (Bread) --- Brood : bereiding --- 664.6 --- Microbiology. --- Production control. --- Quality control. --- Bacteriology

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Jerusalem was never just another Ottoman town, but in the heyday of the Ottoman Empire it displayed many of the characteristics of a Muslim traditional society. Professor Cohen makes full use of the rich and hitherto unexplored Arabic and Turkish archives relating to this period to reconstruct a vivid and detailed picture of everyday life in this lively urban centre. His study focuses on the major guilds of sixteenth-century Jerusalem - butchers, soap-producers and dealers, millers and bakers, describing and analysing their production methods, prices and measures, and the services they provided for the local population. In addition, their economic ties with neighbouring villages, as well as their social background and inter-relations are discussed. The author shows how this detailed knowledge can lead to a better understanding of the longer-term changes in the economy of the city and of the Empire as a whole.

History of Asia --- anno 1500-1599 --- Jerusalem --- Meat industry and trade --- Soap trade --- Bread industry --- -Meat industry and trade --- -Soap trade --- -Cleaning compounds industry --- Meat consumption --- Packing industry --- Baked products industry --- -Jerusalem --- -Meat consumption --- Cleaning compounds industry --- Food industry and trade --- History --- Ierusalim --- Yerushalayim --- Jeruzalem --- Quds --- Ūrushalīm --- Kuds --- Kouds --- Erusaghēm --- Bayt al-Maqdis --- Jeruzsálem --- Jerusalem (Israel) --- Jerusalem (Palestine) --- ʻIriyat Yerushalayim --- Ierousalēm --- Gerusalemme --- Baladīyat al-Quds --- Baladīyat al-Quds al-ʻArabīyah --- Jerusalem Arab Municipality --- Qods (Jerusalem) --- ירושלים --- القدس --- al-Quds --- قدس --- Economic conditions. --- History. --- Иерусалим --- Jerusalén --- Arts and Humanities --- Meat industry and trade - Jerusalem - History - 16th century. --- Soap trade - Jerusalem - History - 16th century. --- Bread industry - Jerusalem - History - 16th century.