This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.
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Inside This Book
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First Sentence:
Wheat flour is the ingredient that, more than any other, influences the processing response of most doughs and batters and determines the finished quality of most bakery products. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
bakery engineers, horizontal dough mixers, traveling hearth ovens, dough pump, pan stacker, diastatic malt syrup, intermediate proofer, bakery sanitation, dispensing shaft, leavening acids, regular sweet doughs, sheeting rollers, sweet dough products, band slicers, dendritic salt, dough blanks, texture staling, disc knives, parts bread flour, emulsifier shortening, oven band, chemically leavened products, liquid whole milk, rotary molders, pan proofing Key Phrases - Capitalized Phrases (CAPs): (learn more)
Bakery Engineers, Cereal Foods World, Bakers Digest, Cereal Chem, Food Technol, Snack Systems, Bakery Engrs, Second Edition, Bakery Technology, New York, Pan-Tech International, San Francisco, Food Engineering, Baker Perkins, Oil Chemists Soc, South America, Wastes Digest, Ellis Horwood, Biscuit Bakers Institute, Code of Federal Regulations, First Man-made Cereal, Food Chemicals Codex, Food Sci, Public Health Service, Approved Methods of Analysis New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Wheat flour is the ingredient that, more than any other, influences the processing response of most doughs and batters and determines the finished quality of most bakery products. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
bakery engineers, horizontal dough mixers, traveling hearth ovens, dough pump, pan stacker, diastatic malt syrup, intermediate proofer, bakery sanitation, dispensing shaft, leavening acids, regular sweet doughs, sheeting rollers, sweet dough products, band slicers, dendritic salt, dough blanks, texture staling, disc knives, parts bread flour, emulsifier shortening, oven band, chemically leavened products, liquid whole milk, rotary molders, pan proofing Key Phrases - Capitalized Phrases (CAPs): (learn more)
Bakery Engineers, Cereal Foods World, Bakers Digest, Cereal Chem, Food Technol, Snack Systems, Bakery Engrs, Second Edition, Bakery Technology, New York, Pan-Tech International, San Francisco, Food Engineering, Baker Perkins, Oil Chemists Soc, South America, Wastes Digest, Ellis Horwood, Biscuit Bakers Institute, Code of Federal Regulations, First Man-made Cereal, Food Chemicals Codex, Food Sci, Public Health Service, Approved Methods of Analysis 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)
11
books
cite this book:
See all 11 books citing this book
- Snack Food Technology by Samuel A. Matz on 7 pages
- Bread Making: Improving Quality by Stanley P Cauvain on page 373, and page 485
- Provisioning Paris: Merchants and Millers in the Grain and Flour Trade During the Eighteenth Century by Steven L. Kaplan on page 50, and Back Matter
- Food Process Design and Evaluation by Rakesh K. Singh on page 66
- Professional Baking by Wayne Gisslen in Back Matter
See all 11 books citing this book
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