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Author:
Publisher: DIANE Publishing
ISBN: 145782101X
Category :
Languages : en
Pages : 70
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 145782101X
Category :
Languages : en
Pages : 70
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Book Description
Author:
Publisher: DIANE Publishing
ISBN: 1457821540
Category :
Languages : en
Pages : 58
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Book Description
Author: D. J. De Renzo
Publisher: DIANE Publishing
ISBN: 1428958142
Category : Baked Products Patents
Languages : en
Pages : 70
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Book Description
Author: Warren Payne
Publisher:
ISBN:
Category : Baked products
Languages : en
Pages :
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Book Description
This summary analyzes trade and industry conditions in the U.S. bakery products market for the period 1998-2002.
Author: United States. Bureau of the Census
Publisher:
ISBN:
Category : Cities and towns
Languages : en
Pages : 838
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Book Description
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276320
Category : Technology & Engineering
Languages : en
Pages : 589
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Book Description
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.
Author: Margaret S. Stotz
Publisher:
ISBN:
Category :
Languages : en
Pages : 10
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Book Description
Author: William P Edwards
Publisher: Royal Society of Chemistry
ISBN: 1782626301
Category : Technology & Engineering
Languages : en
Pages :
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Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author: U.S. Bureau of the Census
Publisher:
ISBN:
Category : Retail trade
Languages : en
Pages : 850
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Book Description
Author:
Publisher:
ISBN:
Category : Small business
Languages : en
Pages : 544
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Book Description
