Advances In Baking Technology
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Advances In Baking Technology
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Author : B. S. KAMEL AND C. E. STAUFFER
language : en
Publisher: Springer
Release Date : 2013-12-11
Advances In Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-11 with Technology & Engineering categories.
Bakery
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Author : Samuel A. Matz
language : en
Publisher:
Release Date : 1960
Bakery written by Samuel A. Matz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with Baking categories.
Advances In Baking Technology
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Author : Kamel, Basil S
language : en
Publisher:
Release Date : 1995
Advances In Baking Technology written by Kamel, Basil S and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with categories.
Bakery Products
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Author : Y. H. Hui
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Bakery Products written by Y. H. Hui and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Advances In Baking Technology
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Author : Kamel
language : en
Publisher:
Release Date : 1992-12-01
Advances In Baking Technology written by Kamel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-12-01 with categories.
Handbook Of Breadmaking Technology
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Author : C. A. Stear
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Handbook Of Breadmaking Technology written by C. A. Stear and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.
Professional Baking
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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2004-04-06
Professional Baking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-06 with Cooking categories.
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Advances In Baking Technology
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Author : Basil S. Kamel
language : en
Publisher: Wiley-Interscience
Release Date : 1993-12-29
Advances In Baking Technology written by Basil S. Kamel and has been published by Wiley-Interscience this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-12-29 with Science categories.
Handbook Of Food Products Manufacturing 2 Volume Set
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Author : Nirmal K. Sinha
language : en
Publisher: John Wiley and Sons
Release Date : 2007-04-27
Handbook Of Food Products Manufacturing 2 Volume Set written by Nirmal K. Sinha and has been published by John Wiley and Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-27 with Technology & Engineering categories.
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Breadmaking
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Author : Stanley P. Cauvain
language : en
Publisher: Elsevier
Release Date : 2012-04-25
Breadmaking written by Stanley P. Cauvain and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-25 with Technology & Engineering categories.
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