Bakery Food Manufacture and Quality: Water Control and Effects

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9781405176132: Bakery Food Manufacture and Quality: Water Control and Effects
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Water is the major contributor to the eating and keeping qualitiesand structure of baked products. Its management and control duringpreparation, processing, baking, cooling and storage is essentialfor the optimisation of product quality. This successful and highlypractical volume describes in detail the role and control of waterin 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 hasbeen expanded and developed through the inclusion of newinformation and references related to the formation and processingof batters and dough into baked products. The new edition includesa selection of case studies based on practical experience in themanufacture and optimisation of baked products. Each case study,illustrated as appropriate, considers the various roles that watermay play in different manufacturing contexts. The book is aimed atfood scientists and technologists in bakery companies; ingredientsuppliers; flour millers; researchers and students in academic foodscience departments.

Biographie de l'auteur :

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

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Cauvain Stanley, Linda Young
ISBN 10 : 140517613X ISBN 13 : 9781405176132
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Description du livre État : Brand New. HARDCOVER,Book Condition New, Brand New, HARDCOVER, International Edition. We Do not Ship APO FPO AND PO BOX.NOT LOOSE LEAF VERSION,NO SOLUTION MANUAL, NO CD, NO ACCESS CARD Cover Image & ISBN may be different from US edition but contents as US Edition. Printing in English language. 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 ABESTTND10848

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Stanley P. Cauvain , Linda S. Young
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Description du livre Hardcover. État : New. HARDCOVER Book, Condition: New. 2nd Edition. [Please Read Carefully Before Buying], This Is An International Edition. Printed In Black and White. 304 Pages, Book Cover And ISBN No May Be Different From US Edition. Restricted Sales Disclaimer Wordings Not For Sales In USA And Canada May Be Printed On The Cover Of The Book. Standard Shipping 7-14 Business Days. Expedited Shiping 4-8 Business Days. ***WE DO NOT ENTERTAIN BULK ORDERS.*** The Books May Be Ship From Overseas For Inventory Purpose. N° de réf. du libraire 382033

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Description du livre Hardcover. État : New. New HARDCOVER International Edition, Printed in Black and White, Different ISBN, Same Content As US edition, Book Cover may be Different, in English Language. N° de réf. du libraire 25702

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S. 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. 244 x 174 mm. 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. 244 x 174 mm. 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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Stanley P. Cauvain (BakeTran); Linda S. Young (BakeTran)
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Description du livre 2008. Hardcover. État : New. 2nd. 173mm x 23mm x 246mm. Hardcover. 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 .Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 289 pages. 0.816. N° de réf. du libraire 9781405176132

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