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Author :
Publisher :
ISBN 13 :
Total Pages : 626 pages
Book Rating : 4.E/5 ( download)
Download or read book Baker's Digest written by and published by . This book was released on 1940 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 492 pages
Book Rating : 4.E/5 ( download)
Download or read book Baker's Digest written by and published by . This book was released on 1955 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 0387699406
Total Pages : 565 pages
Book Rating : 4.3/5 (876 download)
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276320
Total Pages : 589 pages
Book Rating : 4.4/5 (72 download)
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.
Author : Vanessa Kimbell
Publisher : Kyle Books
ISBN 13 : 0857835084
Total Pages : 452 pages
Book Rating : 4.8/5 (578 download)
Download or read book The Sourdough School written by Vanessa Kimbell and published by Kyle Books. This book was released on 2018-04-05 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
Author : Reader's Digest
Publisher : Reader's Digest Association
ISBN 13 : 9780276446405
Total Pages : 320 pages
Book Rating : 4.4/5 (464 download)
Download or read book The Reader's Digest Baking Bible written by Reader's Digest and published by Reader's Digest Association. This book was released on 2010-05 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Join the baking revival with the 'Reader's Digest Baking Bible'. With this expert guide by your side, you'll be amazed how easy it is to make sumptuous cakes, crunchy biscuits and delicious pies guaranteed to delight.
Author :
Publisher :
ISBN 13 :
Total Pages : 330 pages
Book Rating : 4.F/5 ( download)
Download or read book Business Service Bulletin written by and published by . This book was released on 1955 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley P. Cauvain
Publisher : Springer Science & Business Media
ISBN 13 : 0387385657
Total Pages : 410 pages
Book Rating : 4.3/5 (873 download)
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2007-05-20 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
Author : National Agricultural Library (U.S.)
Publisher :
ISBN 13 :
Total Pages : 1338 pages
Book Rating : 4.F/5 ( download)
Download or read book Serials Currently Received by the National Agricultural Library, a Keyword Index written by National Agricultural Library (U.S.) and published by . This book was released on 1974 with total page 1338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Karel Kulp
Publisher : CRC Press
ISBN 13 : 0824755278
Total Pages : 336 pages
Book Rating : 4.8/5 (247 download)
Download or read book Handbook of Dough Fermentations written by Karel Kulp and published by CRC Press. This book was released on 2003-05-20 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries-offering in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures.
Author : William Findley Geddes
Publisher :
ISBN 13 :
Total Pages : 132 pages
Book Rating : 4.3/5 ( download)
Download or read book The Role of Starch in Bread Staling written by William Findley Geddes and published by . This book was released on 1946 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : C. A. Stear
Publisher : Springer Science & Business Media
ISBN 13 : 1461523753
Total Pages : 853 pages
Book Rating : 4.4/5 (615 download)
Download or read book Handbook of Breadmaking Technology written by C. A. Stear and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.
Author : Herbert Park Stutts
Publisher :
ISBN 13 :
Total Pages : 212 pages
Book Rating : 4.X/5 (3 download)
Download or read book Bibliography of Frozen Foods written by Herbert Park Stutts and published by . This book was released on 1961 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bibliography contains selected references on marketing and processing of frozen foods. It includes publications written in English or accompanied by English summaries. Foreign language publications without English abstracts or summaries are omitted.
Author : Alfred Joseph Burns
Publisher :
ISBN 13 :
Total Pages : 418 pages
Book Rating : 4.F/5 ( download)
Download or read book A Bibliography of Apple Marketing Research, 1945-1960 written by Alfred Joseph Burns and published by . This book was released on 1961 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: References in this listing are generally limited to those reporting results of research about marketing fresh apples. Reports by U.S. Department of Agriculture and State agricultural experiment station workers comprise most of the listing. However, reports of some private research groups are also presented. Periodical literature and some foreign publications giving research results are also included.
Author :
Publisher :
ISBN 13 :
Total Pages : 620 pages
Book Rating : 4.:/5 (3 download)
Download or read book Miscellaneous Publication written by and published by . This book was released on 1958 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley P. Cauvain
Publisher : John Wiley & Sons
ISBN 13 : 0470999322
Total Pages : 224 pages
Book Rating : 4.4/5 (79 download)
Download or read book Bakery Food Manufacture and Quality written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 highly practical book 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.
Author : Nirmal Sinha
Publisher : John Wiley & Sons
ISBN 13 : 0470113545
Total Pages : 850 pages
Book Rating : 4.4/5 (71 download)
Download or read book Handbook of Food Products Manufacturing written by Nirmal Sinha and published by John Wiley & Sons. This book was released on 2007-04-23 with total page 850 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
