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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
Baking. --- Cooking --- Engineering --- Food Science and Technology
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
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ISBN: 1119387124 1119387159 1119387167 1119387175 152313738X Year: 2019 Publisher: John Wiley & Sons, Inc.
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ISBN: 0751403458 Year: 1998 Publisher: London Blackie Academic & Professional
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ISBN: 9780387385655 Year: 2007 Publisher: Norwell Springer Science+Business Media, LLC
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ISBN: 9780081007686 008100768X 1855736187 9781855736184 1855735644 9781855735644 0081007655 9780081007655 1591243343 9781591243342 0849312213 9780849312212 Year: 2001 Publisher: Boca Raton Cambridge, England 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 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. 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 asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts.
Digital
ISBN: 1845691431 9781845691431 1855739623 9781855739628 Year: 2006 Publisher: Cambridge Woodhead
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The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making. The first book to describe the Chorleywood Bread ProcessReviews ingredient quality and quantitiesConsiders how knowledge-based software systems can help manage the process.
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ISBN: 9781615831111 1615831118 9781845697204 1845697200 1845693825 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
ISBN: 9780387385631 9780387385655 Year: 2007 Publisher: Boston MA Springer US
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To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran.
ISBN: 1280373121 9786610373123 184569063X 1855739615 1845694791 9781845690632 9781845694791 9780849337710 Year: 2005 Publisher: Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press,
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The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in dep
Grain --- Cereal products. --- Grain. --- Industrial applications --- Industrial applications. --- Breadstuffs --- Cereal grains --- Cereals --- Grains --- Botany, Economic --- Field crops --- Flour --- Food --- Food crops --- Seed crops --- Grain products --- Seed products