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.
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Book Description
Editorial Reviews
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)
--This text refers to an alternate
Hardcover
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From the Back Cover
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; in their subsequent processing; and in the baked product.
- Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals.
- Authors from the world-leading center-of-excellence for baking technology ensuremodern, relevant and authoritative coverage.
- Emphasis on shelf-life, organoleptic quality control, and determination of water activity and availability.
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5.0 out of 5 stars
Very good.,
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This review is from: Bakery Food Manufacture and Quality: Water Control and Effects (Hardcover)
This book has helped me realize problems I had been solving by trial and error and made them look easy. Very informative and easy to understand.
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Inside This Book
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First Sentence:
Water is the most abundant compound on the earth. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chipping Campden, Blackie Academic, Technology of Breadmaking, Cereal Chemistry, Food Science, Food Technology, New York, Food Research, The Technology of Cakemaking, Baking Industry Europe, Baking Technology, Cereal Foods World, Shelf Life Evaluation of Foods, American Association of Cereal Chemists Inc, Elsevier Applied Science, Van Nostrand Reinhold, Water Analyser Series New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Water is the most abundant compound on the earth. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chipping Campden, Blackie Academic, Technology of Breadmaking, Cereal Chemistry, Food Science, Food Technology, New York, Food Research, The Technology of Cakemaking, Baking Industry Europe, Baking Technology, Cereal Foods World, Shelf Life Evaluation of Foods, American Association of Cereal Chemists Inc, Elsevier Applied Science, Van Nostrand Reinhold, Water Analyser Series New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 13
books:
See all 13 books this book cites
4
books
cite this book:
- Technology of Breadmaking by Stanley P. Cauvain on 12 pages
- Technology of Cakemaking by A.J. Bent on 6 pages
- Water and Food Quality by Thelma M. Hardman on 4 pages
- Advances in Baking Technology by Basil S. Kamel on page 23, page 47, and page 93
- Flour Confectionery Manufacture by C. A. Street on page 23, and page 71
See all 13 books this book cites
- Bread Making: Improving Quality by Stanley P Cauvain on page 27, and page 485
- Baked Products: Science, Technology and Practice by Stanley P. Cauvain in Back Matter (1), and Back Matter (2)
- How to Open a Financially Successful Bakery : With a Companion CD-ROM by Sharon L Fullen on page 200
- Cereals Processing Technology (Woodhead Publishing in Food Science and Technology) by Gavin Owens on page 229
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