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Bakery Food Manufacture and Quality
Cauvain, S. P.; Young, Linda S.
€ 278.16
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Description for Bakery Food Manufacture and Quality
Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals Emphasis on shelf-life, organoleptic quality control, and determination of water activity and availability Includes a series of case studies which provide practical examples of various industry scenarios. Num Pages: 304 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 182 x 25. Weight in Grams: 806.
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters ... Read more
Show LessProduct Details
Publication date
2008
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
304
Condition
New
Number of Pages
304
Format
Hardback
Place of Publication
Hoboken, United States
ISBN
9781405176132
SKU
V9781405176132
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Cauvain, S. P.; Young, Linda S.
With a combined experience of 65 years in the baking industry with commercial and research companies, Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran; Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training. www.BakeTran.com ... Read more
Reviews for Bakery Food Manufacture and Quality
"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)