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Author: William A Atwell
Publisher: Elsevier
ISBN: 0128123664
Category : Technology & Engineering
Languages : en
Pages : 176
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Book Description
Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats. Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists. Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary. This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt. Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to their questions about wheat flour in this one-stop, practical ingredient handbook With this book, you will be able to: Quickly orient yourself and colleagues to the latest research on wheat flour Swiftly troubleshoot costly issues related to flour quality and food production Develop a range of consistent, superior products that include wheat flour
Author: William A Atwell
Publisher: Elsevier
ISBN: 0128123664
Category : Technology & Engineering
Languages : en
Pages : 176
Get Book
Book Description
Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats. Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists. Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary. This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt. Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to their questions about wheat flour in this one-stop, practical ingredient handbook With this book, you will be able to: Quickly orient yourself and colleagues to the latest research on wheat flour Swiftly troubleshoot costly issues related to flour quality and food production Develop a range of consistent, superior products that include wheat flour
Author: Laurel Robertson
Publisher: Random House
ISBN: 0307761169
Category : Cooking
Languages : en
Pages : 465
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Book Description
The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous. New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy. Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start. Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations. The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy.
Author: Chad Robertson
Publisher: Chronicle Books
ISBN: 1452128464
Category : Cooking
Languages : en
Pages : 338
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Book Description
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.
Author: Sue Becker
Publisher: Robert Rose
ISBN: 9780778805342
Category : Cooking
Languages : en
Pages : 0
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Book Description
How to create flour at home. The many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs. This comprehensive how-to details the whole process behind home flour milling with features such as: The history of whole grains and grain anatomy Benefits of commercially milled flour vs home milled flour Tools and equipment for home flour milling Baking basics including mixing methods and techniques -- the importance of gluten and moisture Going with the grains -- a thorough description of grains such as barley, rye, kamut and buckwheat Nut flours such as almond Baking with freshly milled grains. There are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan. The Home Ground Flour Book is ideal for anyone who wants to create their own flours.
Author: Elieser S. Posner
Publisher: Amer Assn of Cereal Chemists
ISBN: 9781891127403
Category : Technology & Engineering
Languages : en
Pages : 489
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Book Description
Updated for the first time in 7 years, Wheat Flour Milling, 2nd Edition brings together essential information about new and innovative approaches to the practice of wheat flour milling. Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. Explaining all machinery and phases of the milling process, including storing and blending, cleaning and conditioning, grinding, sieving, and purifying, this extensive resource provides answers to all your technical questions. Tables of specific mill engineering data provide application for mill design, while chemistry and analytical information and improved laboratory techniques allow for greater accuracy in mill operation. Explanations on the theory of the process provide knowledge useful to all involved in milling or the end product.The second edition is thoroughly updated and expanded to reflect the changes that have occurred since the first edition was published and to provide more detailed information. For example, durum wheat and soft wheat have separate chapters for a more detailed focus on specific characteristics. In addition, new topics such as Hazard Analysis and Critical Control Points (HACCP), International Organization for Standardization (ISO), and Mill Management are covered. The glossary has also been expanded for easy access and understanding of milling terms. Practical conversion factors, the detailed index, and quick web references to all subjects related to wheat flour milling make finding the information you need quick and easy.Millers, bakers, product manufacturers, grain scientists, quality assurance professionals, government agencies, wheat growers, wheat buyers, mill designers, educators, and students are sure to find this a useful, in-depth resource.
Author: William Davis
Publisher: Rodale Books
ISBN: 160961741X
Category : Health & Fitness
Languages : en
Pages : 306
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Book Description
Includes a sneak peek of Undoctored—the new book from Dr. Davis! In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
Author: Stanley Ginsberg
Publisher: W. W. Norton & Company
ISBN: 0393245225
Category : Cooking
Languages : en
Pages : 416
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Book Description
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
Author: Edward Espe Brown
Publisher: Shambhala Publications
ISBN: 9780834823013
Category : Cooking
Languages : en
Pages : 192
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Book Description
The Tassajara Bread Book has been a favorite among renowned chefs and novice bakers alike for more than thirty years. In this deluxe edition, the same gentle, clear instructions and wonderful recipes are presented in a new paperback format with an updated interior design and full-color photos of the breads. Deborah Madison, author of Vegetarian Cooking for Everyone, says, "This little book has long been a guide for those who want to bake but don’t know where to begin, as well as for those who want to go beyond and discover not just recipes, but bread making itself."
Author: Lutz Popper
Publisher:
ISBN: 9783860373095
Category : Flour
Languages : en
Pages : 419
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Book Description
Author: Daniel Leader
Publisher: Penguin
ISBN: 0735213836
Category : Cooking
Languages : en
Pages : 370
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Book Description
2020 James Beard Award Winner The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world. At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy. But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."
