Baking Science And Technology

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Bakery Products

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Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276320
Total Pages : 589 pages
Book Rating : 4.4/5 (72 download)

Book Synopsis Bakery Products by : Y. H. Hui

Download or read book Bakery Products written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Science of Bakery Products

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Author : William P Edwards
Publisher : Royal Society of Chemistry
ISBN 13 : 1782626301
Total Pages : 274 pages
Book Rating : 4.7/5 (826 download)

Book Synopsis The Science of Bakery Products by : William P Edwards

Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Baked Products

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Author : Stanley P. Cauvain
Publisher : John Wiley & Sons
ISBN 13 : 1405171529
Total Pages : 240 pages
Book Rating : 4.4/5 (51 download)

Book Synopsis Baked Products by : Stanley P. Cauvain

Download or read book Baked Products written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Biscuit Baking Technology

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Author : Iain Davidson
Publisher : Academic Press
ISBN 13 : 0128042125
Total Pages : 349 pages
Book Rating : 4.1/5 (28 download)

Book Synopsis Biscuit Baking Technology by : Iain Davidson

Download or read book Biscuit Baking Technology written by Iain Davidson and published by Academic Press. This book was released on 2016-01-25 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated Provides details of best industry practice for safety, hygiene and maintenance of ovens Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

BAKERY SCIENCE AND CEREAL TECHNOLOGY

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Author :
Publisher :
ISBN 13 : 9788170359609
Total Pages : pages
Book Rating : 4.3/5 (596 download)

Book Synopsis BAKERY SCIENCE AND CEREAL TECHNOLOGY by :

Download or read book BAKERY SCIENCE AND CEREAL TECHNOLOGY written by and published by . This book was released on 2013-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Baking Science and Technology

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Author : Ernst John Pyler
Publisher :
ISBN 13 :
Total Pages : 446 pages
Book Rating : 4.3/5 (91 download)

Book Synopsis Baking Science and Technology by : Ernst John Pyler

Download or read book Baking Science and Technology written by Ernst John Pyler and published by . This book was released on 1952 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Baking Science and Technology

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Author : Ernst J. Pyler
Publisher :
ISBN 13 : 9781882005024
Total Pages : 588 pages
Book Rating : 4.0/5 (5 download)

Book Synopsis Baking Science and Technology by : Ernst J. Pyler

Download or read book Baking Science and Technology written by Ernst J. Pyler and published by . This book was released on 1988-06-01 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Baking Science & Technology

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Author : E. J. Pyler
Publisher :
ISBN 13 :
Total Pages : 655 pages
Book Rating : 4.:/5 (923 download)

Book Synopsis Baking Science & Technology by : E. J. Pyler

Download or read book Baking Science & Technology written by E. J. Pyler and published by . This book was released on 1973 with total page 655 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Baking Science And Technology

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Author : Bhupendar S. Khatkar
Publisher :
ISBN 13 : 9789380872315
Total Pages : 344 pages
Book Rating : 4.8/5 (723 download)

Book Synopsis Baking Science And Technology by : Bhupendar S. Khatkar

Download or read book Baking Science And Technology written by Bhupendar S. Khatkar and published by . This book was released on with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production)4th Edition

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Author : NIIR Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
ISBN 13 : 8193733975
Total Pages : 664 pages
Book Rating : 4.1/5 (937 download)

Book Synopsis The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production)4th Edition by : NIIR Board of Consultants & Engineers

Download or read book The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production)4th Edition written by NIIR Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2020-01-01 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking, referred to as the oldest form of cooking, is used for producing everyday products like bread, cakes, pastries, pies, cookies, and donuts. These products are prepared using various ingredients like grain-based flour, water and leavening agents. They are considered fast-moving consumer goods (FMCG) and are consumed daily. Owing to their palatability, appearance and easily digestible nature, they are highly preferred for both formal and informal occasions. Nowadays, most traditional baking methods have been replaced by modern machines. This shift has enabled manufacturers to introduce innovative bakery products with different ingredients, flavors, shapes and sizes. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits. The Global Bakery Market size is predicted to reach USD 4.36 billion by 2030 with a CAGR of 3.8% from 2020-2030. Bakery products are a part of the processed food class. They include cake, pastries, biscuits, bread, breakfast cereals, and customized baker products. The growing per-capita consumption trends of bakeshop products indicates the untapped growth potential. The market potential is high particularly in the growing markets of Asia and South America; whereby, client demand is increasing for ready to eat bakery products, as a results of the influence of Western culture and additionally for its convenience. The book covers various aspects related to different bakery products with their manufacturing process and also provides contact details of raw material, plant and machinery suppliers with equipment photographs and their technical specifications. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the manufacturing processes of bakery products. Food Mixer, Cookie Extruder, Rotary Oven, Biscuit Sandwiching Machine, Tunnel Gas Oven, Flour Mixer, Cookies Rotary Moulder, Bun Divider Moulder, Planetary Mixer, Spiral Mixer, Pillow Packing Machine, Oil Spray Machine are the various equipments described in the book with their photographs and technical specifications. A total guide to manufacturing and entrepreneurial success in one of today's most baking industry. This book is one-stop guide to one of the fastest growing sectors of the bakery industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of bakery products. It serves up a feast of how-to information, from concept to purchasing equipment.

Baking Science & Technology

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Author :
Publisher :
ISBN 13 : 9780982023921
Total Pages : pages
Book Rating : 4.0/5 (239 download)

Book Synopsis Baking Science & Technology by :

Download or read book Baking Science & Technology written by and published by . This book was released on 2009 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Complete Technology Book on Bakery Products

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Author :
Publisher :
ISBN 13 : 9789381039380
Total Pages : 650 pages
Book Rating : 4.0/5 (393 download)

Book Synopsis The Complete Technology Book on Bakery Products by :

Download or read book The Complete Technology Book on Bakery Products written by and published by . This book was released on 2014 with total page 650 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Baking Science & Technology: Fourmulation & production

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Author : Ernst John Pyler
Publisher :
ISBN 13 : 9780982023914
Total Pages : 0 pages
Book Rating : 4.0/5 (239 download)

Book Synopsis Baking Science & Technology: Fourmulation & production by : Ernst John Pyler

Download or read book Baking Science & Technology: Fourmulation & production written by Ernst John Pyler and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Baking Science & Technology: Fundamentals & ingredients

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Author : Ernst John Pyler
Publisher : Sosland Publishing Company
ISBN 13 : 9780982023907
Total Pages : 0 pages
Book Rating : 4.0/5 (239 download)

Book Synopsis Baking Science & Technology: Fundamentals & ingredients by : Ernst John Pyler

Download or read book Baking Science & Technology: Fundamentals & ingredients written by Ernst John Pyler and published by Sosland Publishing Company. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Baking Science and Technology

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Author : E.L. Pyler
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (84 download)

Book Synopsis Baking Science and Technology by : E.L. Pyler

Download or read book Baking Science and Technology written by E.L. Pyler and published by . This book was released on 1973 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Bakery Science and Cereal Technology

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Author : Neelam Khetarpaul
Publisher : Daya Books
ISBN 13 : 9788170353508
Total Pages : 332 pages
Book Rating : 4.3/5 (535 download)

Book Synopsis Bakery Science and Cereal Technology by : Neelam Khetarpaul

Download or read book Bakery Science and Cereal Technology written by Neelam Khetarpaul and published by Daya Books. This book was released on 2005 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing of various cereals particularly those which are used in bakery industry, milling of wheat, physico-chemical and functional properties of cereals, role and storage of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat, viz., bread, cakes, crackers, cookies, wafers etc, losses in baking, quality evaluation, standards, packaging and sale of bakery products, and prospects and problems of bakery industry. This book containing the above information can also be used as a technical guide and reference book to personnel engaged in bakeries. Contents Chapter 1: Importance of Cereals; Chapter 2: Nutrient Composition of Cereal Grains; Chapter 3: Structure of Cereal Grains; Chapter 4: Milling of Wheat; Chapter 5: Types and Grades of Flour; Chapter 6: Processing and Parboiling of Rice; Chapter 7: Processing of Maize; Chapter 8: Processing of Sorghum; Chapter 9: Processing of Barley; Chapter 10: Processing of Oats; Chapter 11: Quality Evaluation and Functional Properties Used in Baking; Chapter 12: Characterization and Importance of Wheat Gluten Protein in Baking; Chapter 13: Role of Bakery Ingredients; Chapter 14: Bread Making; Chapter 15: Quality Control of Bread Making; Chapter 16: Baked Products from Soft Wheat; Chapter 17: Macaroni Products; Chapter 18: Storage of Bakery Ingredients; Chapter 19: Bakery Norms and Setting of Bakery Unit; Chapter 20: Specification for Raw Material Used in Bakery; Chapter 21: Losses in Baking; Chapter 22: Packaging and Sale of Baked Products; Chapter 23: Bakery Sanitation and Personal Hygiene; Chapter 24: Prospects and Problems in Bakery; Appendix I: Cake Faults; Glossary of Baking Terms.

Advances in Baking Science and Technology

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Author : Kansas State University. Department of Grain
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (751 download)

Book Synopsis Advances in Baking Science and Technology by : Kansas State University. Department of Grain

Download or read book Advances in Baking Science and Technology written by Kansas State University. Department of Grain and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: