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Technology of Breadmaking
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ISBN: 9780387385631 9780387385655 Year: 2007 Publisher: 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.

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Technology of Breadmaking
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ISBN: 9783319146874 3319146866 9783319146867 3319146874 Year: 2015 Publisher: Cham : Springer International Publishing : Imprint: Springer,

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This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. The book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran, and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.


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Le roi de Gand
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Year: 1914 Publisher: Tourcoing Duvivier

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Maximilien Heller.
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Year: 1875 Publisher: Paris Lecoffre

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

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Maximilien Heller. Roman
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Year: 1945 Publisher: Bruges Libr. St-Charles

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Digital
Technology of Breadmaking
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ISBN: 9783319146874 9783319146881 9783319146867 9783319330648 Year: 2015 Publisher: Cham Springer International Publishing

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Le roi de Gand
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Year: 1889 Publisher: Paris

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Dutch literature


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Le roi de Gand
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Year: 1873 Publisher: Paris Lecoffre

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Dutch literature


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Maximilien Heller
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Publisher: Bruges Saint-Charles

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