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ISBN: 1280863838 9786610863839 0387385657 0387385630 1489987304 Year: 2007 Publisher: New York, NY : Springer US : Imprint: Springer,
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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. .
Bread. --- Baking. --- Bread industry. --- Baked products industry --- Cooking --- Breads --- Baked products --- Cooking (Bread) --- Food science. --- Food Science. --- Science --- Food—Biotechnology.
Digital
ISBN: 9780387385655 Year: 2007 Publisher: Norwell Springer Science+Business Media, LLC
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ISBN: 1845691431 9781845691431 1855739623 9781855739628 Year: 2006 Publisher: Cambridge Woodhead
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ISBN: 9781615831111 1615831118 9781845697204 1845697200 1845693825 9781845693824 Year: 2009 Publisher: Oxford Woodhead Pub
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ISBN: 0751403458 Year: 1998 Publisher: London Blackie Academic & Professional
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ISBN: 1615831118 1845697200 1845693825 9781615831111 9781845697204 9781845693824 9781439801086 1439801088 Year: 2009 Publisher: Cambridge, England ; Boca Raton, Florida : Woodhead Publishing : CRC Press,
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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
Digital
ISBN: 9781845690632 184569063X Year: 2005 Publisher: Cambridge, England ;Boca Raton, Florida Woodhead Publishing Limited :CRC Press
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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
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