Basic Information Sources on Bakery Products

Basic Information Sources on Bakery Products
Title Basic Information Sources on Bakery Products PDF eBook
Author Margaret S. Stotz
Publisher
Pages 10
Release 1955
Genre
ISBN

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Bakery Products

Bakery Products
Title Bakery Products PDF eBook
Author United States. Office of Domestic Commerce. Food Division
Publisher
Pages 13
Release 1949
Genre
ISBN

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Basic Information Sources on Bakery Products

Basic Information Sources on Bakery Products
Title Basic Information Sources on Bakery Products PDF eBook
Author Margaret S. Stotz
Publisher
Pages 5
Release 1955
Genre
ISBN

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The Science of Bakery Products

The Science of Bakery Products
Title The Science of Bakery Products PDF eBook
Author William P Edwards
Publisher Royal Society of Chemistry
Pages 274
Release 2015-10-09
Genre Technology & Engineering
ISBN 1782626301

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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.

Bakery Products

Bakery Products
Title Bakery Products PDF eBook
Author Y. H. Hui
Publisher John Wiley & Sons
Pages 589
Release 2008-02-28
Genre Technology & Engineering
ISBN 0470276320

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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.

Bakery Products Science and Technology

Bakery Products Science and Technology
Title Bakery Products Science and Technology PDF eBook
Author Weibiao Zhou
Publisher John Wiley & Sons
Pages 1374
Release 2014-06-04
Genre Technology & Engineering
ISBN 1118792076

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Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

General Information on the Bakery Industry with Selected References to Published Material

General Information on the Bakery Industry with Selected References to Published Material
Title General Information on the Bakery Industry with Selected References to Published Material PDF eBook
Author United States Foreign and Domestic Commerce Bureau
Publisher
Pages 14
Release 1933
Genre
ISBN

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