The Technology Of Bread Making
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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.
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.
The Technology Of Bread Making
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Author : William Jago
language : en
Publisher:
Release Date : 1911
The Technology Of Bread Making written by William Jago and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1911 with Bread 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.
The Technology Of Bread Making Including The Chemistry And Analytical And Practical Testing Of Wheat Flour And Other Materials Employed In Bread Making And Confectionery Classic Reprint
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Author : William Jago
language : en
Publisher: Forgotten Books
Release Date : 2017-10-22
The Technology Of Bread Making Including The Chemistry And Analytical And Practical Testing Of Wheat Flour And Other Materials Employed In Bread Making And Confectionery Classic Reprint written by William Jago and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-22 with Science categories.
Excerpt from The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery The volume now offered to the reader must be regarded as a development of the writer's former works on the same subject, which appeared in 1886 and 1895. The general mode of treatment is, therefore, to some extent governed by that of its predecessors. It should be remembered that the requirements of the student of the technology of bread-making, whether miller or baker, have been the first consideration and accordingly the arrangement is that which seems most likely to be of service and assistance to him. In addition the authors have endeavoured to make the book as complete a work of general reference as possible. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Technology Of Bread Making
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Author : William Jago
language : en
Publisher:
Release Date : 2000
The Technology Of Bread Making written by William Jago and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with categories.
A Text Book Of The Science And Art Of Bread Making
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Author : William Jago
language : en
Publisher:
Release Date : 1895
A Text Book Of The Science And Art Of Bread Making written by William Jago and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1895 with Baked products industry categories.
The Technology Of Bread Making
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Author : William Jago
language : en
Publisher: Franklin Classics
Release Date : 2018-10-14
The Technology Of Bread Making written by William Jago and has been published by Franklin Classics this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-14 with categories.
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Technology Of Bread Making
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Author : William Jago
language : en
Publisher: Nabu Press
Release Date : 2014-02-25
The Technology Of Bread Making written by William Jago and has been published by Nabu Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-02-25 with categories.
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.