Industry and Trade Summary: Bakery Products PDF Download
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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
Get Book Here
Book Description
Author:
Publisher: DIANE Publishing
ISBN: 1457821540
Category :
Languages : en
Pages : 58
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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: William P Edwards
Publisher: Royal Society of Chemistry
ISBN: 1782626301
Category : Technology & Engineering
Languages : en
Pages : 216
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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:
Publisher:
ISBN:
Category : Marketing
Languages : en
Pages : 552
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Book Description
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 982
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Book Description
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 564
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Book Description
Author:
Publisher:
ISBN:
Category : Marketing
Languages : en
Pages : 686
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Book Description
Author:
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 656
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Book Description
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 554
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Book Description
Lists all publications issued in 1941-46 received int the Library of the Public Documents Division too late for inclusion in the current Monthly catalog and certain publications received in 1947 which were declassified, etc.
