Baking Technology And Nutrition
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Baking Technology And Nutrition
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Author : Stanley P. Cauvain
language : en
Publisher: John Wiley & Sons
Release Date : 2019-09-10
Baking Technology And Nutrition written by Stanley P. Cauvain 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 2019-09-10 with Technology & Engineering categories.
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.
Bakery Technology
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Author : Samuel A. Matz
language : en
Publisher:
Release Date : 1989
Bakery Technology 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 1989 with Bageriindustri 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.
Bakery Technology
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Author : Samuel A. Matz
language : en
Publisher: Conran Octopus
Release Date : 1989
Bakery Technology written by Samuel A. Matz and has been published by Conran Octopus this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Baked products categories.
Functional Bakery Products Novel Ingredients And Processing Technology For Personalized Nutrition
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Author :
language : en
Publisher: Academic Press
Release Date : 2022-05-17
Functional Bakery Products Novel Ingredients And Processing Technology For Personalized Nutrition written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-17 with Technology & Engineering categories.
Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products
Breadmaking
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Author : Stanley P. Cauvain
language : en
Publisher: Woodhead Publishing
Release Date : 2020-11-26
Breadmaking written by Stanley P. Cauvain and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-26 with Business & Economics categories.
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on 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 fiber 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, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads Comprehensively updated and revised coverage, 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
More Baking Problems Solved
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Author : S P Cauvain
language : en
Publisher: Elsevier
Release Date : 2009-08-26
More Baking Problems Solved written by S 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 2009-08-26 with Technology & Engineering categories.
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 will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers. An updated guide to problem solving that provides answers to further frequently asked questions and baking An essential reference and problem solving manual for professionals and trainees in the industry An ideal companion volume to Baking problems solved
Ingredients For Bakers
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Author : S. A. Matz
language : en
Publisher: Woodhead Pub Limited
Release Date : 1996-01-01
Ingredients For Bakers written by S. A. Matz and has been published by Woodhead Pub Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-01-01 with Technology & Engineering categories.
This book provides essential information on almost all the commercial ingredients used in cereals-based foods. In each case, Professor Matz discusses quality specifications, variations and defects, functionality (including storage), nutritional content and labelling issues.
Baking Technology
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Author :
language : en
Publisher:
Release Date : 1926
Baking Technology written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1926 with Bakeries categories.
Baking Problems Solved
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Author : S P Cauvain
language : en
Publisher: Woodhead Publishing
Release Date : 2017-02-18
Baking Problems Solved written by S P Cauvain and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-18 with Technology & Engineering categories.
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. Uses a detailed and clear question and answer format that is ideal for quick reference Combines new, up-to-date problems and solutions with the best of the previous volume Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry