The Chorleywood Bread Process
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The Chorleywood Bread Process
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Author : S P Cauvain
language : en
Publisher: Woodhead Publishing
Release Date : 2006-03-24
The Chorleywood Bread Process 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 2006-03-24 with Technology & Engineering categories.
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 Process Reviews ingredient quality and quantities Considers how knowledge-based software systems can help manage the process
The Big Secret What Happened To Our Bread
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Author : Mark Plummer
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2016-11-18
The Big Secret What Happened To Our Bread written by Mark Plummer and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-18 with categories.
With the rise of food intolerances in our modern world which are rising to epidemic levels, have you ever stopped and wondered what is actually going on in our Bread Making Industry? The questions and answers covered inside this book Have you or your family struggled with gluten intolerance, food allergies, IBS, Celiac Disease and other inflammatory diseases? What is the Chorleywood Bread Process and why don't we know about it? Where, when and why it became an industry standard? Are their benefits or dangers in the bread being produced? Are we being exposed to GMO's? Is this a cause for food intolerance with our children? Does this staple processed food cause allergies? Why is our bread full of chemicals? What we can do about it I'm going to be very honest with you. Before writing this book I knew nothing about baking in 21st century Britain. Intuitively, I knew there were going to be concerns from which questions would emerge. I was not surprised to discover that mass produced bread consumed in the UK is loaded to the max with additives, e numbers and other chemicals. Some of these substances such as vitamin C are familiar to us, others such as mono and di-glycerides, perhaps not. So, if you know nothing about how most bread in 21st century Britain is made, you're in good company. The principle reason for putting the book together presents itself; very few people seem to know how their bread is made, what it contains or where it comes from. My hope is that this book will go some way to filling that knowledge gap. Writing about modern bread making certainly enlightened me; hopefully the same will be true of you, the reader. Download this book today “ For further reading please visit www.viddapublishing.com For additional books by Mark Plummer please check out: Introducing Genetically Modified Organisms GMO http://bit.ly/IntroducingGMObook food industry book, coeliac disease, GMO, bread making, gluten intolerance, wheat intolerance, IBS, Celiac Disease, Food Allergies, Home Baking, Gluten-Free, Nutrition, Healthy eating, White Bread, Baking Industry, Sliced Loaf, Baking Skills, Processed Food, Genetically Modified, GMO Crops, Family Health, Family Nutrition, Home Cooking, Hidden Epidemic, History of Bread
Technology Of Breadmaking
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Author : Stanley P. Cauvain
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-09
Technology Of Breadmaking written by Stanley P. Cauvain 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 2013-11-09 with Technology & Engineering categories.
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. 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 food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Technology Of Breadmaking
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Author : Stanley P. Cauvain
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-05-20
Technology Of Breadmaking written by Stanley P. Cauvain 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 2007-05-20 with Technology & Engineering categories.
This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
Knead To Know
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Author : Real Bread Campaign
language : en
Publisher: Grub Street Cookery
Release Date : 2013-10-19
Knead To Know written by Real Bread Campaign and has been published by Grub Street Cookery this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-19 with Cooking categories.
Whether you are a professional baker, a home baker who would like to turn a hobby into a career or just someone who loves Real Bread then this handbook is for you. It contains advice, recipes and insights from some of the countryÍs most experienced bakers, millers and retailers. There are chapters on ingredients, how to make a bread starter, how to set up a community supported bakery, the bake house, equipment, courses and training and suppliers. Originally produced and published by The Real Bread Campaign, Grub Street is delighted to be adding this useful and informative book to its trade list to bring it to a wider market. The Real Bread Campaign was launched in 2009 to share the many values of real bread that have been lost in the quest for an ever-cheaper loaf. It networks to bring farmers, millers, bakers and consumers closer together to create shorter food chains and support each other in making Real Bread available in their local communities and to aid bakers and other educators to share their skills, experience, passion and knowledge with children, caterers, professional and home bakers. One of the founder members of The Real Campaign is Andrew Whitley founder of the Village Bakery, in Melmerby in the Lake District and author of the best-selling Bread Matters. Since Andrew moved on from the business in 2002, he has run a training and consultancy company Bread Matters which moved to Lamancha in Scotland in 2012, where he continues sharing with people Real Bread skills, pleasures and benefits, as well as questioning the true costs of additive-laden alternatives.
Baked Products
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Author : Stanley P. Cauvain
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Baked Products 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 2008-04-15 with Cooking categories.
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Sourdough Culture
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Author : Eric Pallant
language : en
Publisher: Agate Publishing
Release Date : 2021-09-14
Sourdough Culture written by Eric Pallant and has been published by Agate Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-14 with Cooking categories.
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the Covid-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival. Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity. Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
Technology Of Breadmaking
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Author : Stanley Cauvain
language : en
Publisher: Springer
Release Date : 2015-02-17
Technology Of Breadmaking written by Stanley Cauvain and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-17 with Technology & Engineering categories.
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. This 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.
Bread Matters
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Author : Andrew Whitley
language : en
Publisher: Andrews McMeel Publishing
Release Date : 2009-09-15
Bread Matters written by Andrew Whitley and has been published by Andrews McMeel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-15 with Cooking categories.
Contains over fifty recipes for bread, and argues that commercial bread does not have the level of nutrition or taste of homemade bread.
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.