Bakery Food Manufacture and Quality: Water Control and Effects

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9781405176132: Bakery Food Manufacture and Quality: Water Control and Effects

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 and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

About the Author :

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

Review :

"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)

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Cauvain, Stanley & Linda Yougn
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Cauvain Stanley, Linda Young
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Description du livre État : Brand New. HARDCOVER, Book Condition New, International Edition. We Do not Ship APO FPO AND PO BOX. Cover Image & ISBN may be different from US edition but contents as US Edition. Printing in English language.NO CD AND ACCESS CODE. Quick delivery by USPS/UPS/DHL/FEDEX/ARAMEX ,Customer satisfaction guaranteed. We may ship the books from Asian regions for inventory purpose. N° de réf. du libraire ABE#STR*9773

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Stanley P. Cauvain, Linda S. Young
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Description du livre John Wiley and Sons Ltd, United Kingdom, 2008. Hardback. État : New. 2nd Revised edition. Language: English . Brand New Book. 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 and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments. N° de réf. du libraire AAH9781405176132

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Description du livre John Wiley and Sons Ltd, United Kingdom, 2008. Hardback. État : New. 2nd Revised edition. Language: English . Brand New Book. 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 and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments. N° de réf. du libraire AAH9781405176132

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Description du livre John Wiley and Sons Ltd. Hardback. État : new. BRAND NEW, Bakery Food Manufacture and Quality: Water Control and Effects (2nd Revised edition), S. P. Cauvain, Linda S. Young, 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 and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments. N° de réf. du libraire B9781405176132

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Stanley P. Cauvain (BakeTran); Linda S. Young (BakeTran)
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Stanley P. Cauvain, Linda S. Young
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Stanley P. Cauvain; Linda S. Young
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