Bakery food manufacture and quality: water control and...

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Bakery food manufacture and quality:...

Bakery food manufacture and quality: water control and effects

Stanley P. Cauvain, Linda S. Young

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Describes 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. DLC: Baked products.

درجه (قاطیغوری(:

Technique - Food Manufacturing

کال:

2000

خپرونه:

1

خپرندویه اداره:

Wiley-Blackwell

ژبه:

english

صفحه:

221

ISBN 10:

0632053275

ISBN 13:

9780632053278

فایل:

PDF, 12.84 MB

IPFS:

,

english, 2000

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کاپی کول (pdf, 12.84 MB)

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ممکن تاسی علاقمند شی

Duncan Manley — Biscuit, Cookie, and Cracker Manufacturing, Manual 6: Packaging & Storing (Biscuit, Cookie and Cracker Manufacturing Manuals)

Brennan J.G., Grandison A.S. (Eds.) — Food Processing Handbook (Vol. 1 and 2)

Persis Subramaniam, Peter Wareing — The Stability and Shelf Life of Food, Second Edition

Stanley P. Cauvain — Baking Problems Solved

Iain Davidson — Biscuit Baking Technology, Second Edition : Processing and Engineering Manual

Stanley P Cauvain — Bread Making Improving Quality

Nirmal Sinha Ph.D., Y.H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M.L. Nollet PhD, Eyal Shimoni, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal — Handbook of food products manufacturing

Amendola Joseph; Rees Nicole — Understanding Baking: The Art and Science of Baking

Paul R. Dittmer, J. Desmond Keefe III — Principles of Food, Beverage, and Labor Cost Controls

Michael D. Ranken — HANDBOOK OF MEAT PRODUCT TECHNOLOGY

W. Bushuk, M. G. Scanlon (auth.), Basil S. Kamel, Clyde E. Stauffer (eds.) — Advances in Baking Technology

Thomas R. Laaman — Hydrocolloids in Food Processing

Howard R. Moskowitz PhD, Sebastiano Porretta, Matthias Silcher — Concept Research in Food Product Design and Development 0813824249

Karel Kulp, Klaus Lorenz — Handbook of Dough Fermentations (Food Science and Technology)

Zacharias B. Maroulis, George D. Saravacos — Food Process Design

Stig Friberg, Kare Larsson, Johan Sjoblom — Food Emulsions

A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate — Food Additives

Philip R. Ashurst — Food Flavorings, 3rd ed

Duncan J.R. Manley — Technology of biscuits, crackers and cookies

Duncan J.R. Manley — Biscuit, Cracker, and Cookie Recipes for the Food Industry

Stanley P Cauvain, Linda S Young — Baking problems solved

Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan — Breaded Fried Foods

D. MacDougall — Colour in food: improving quality

Robert A. DiSilvestro — Starch in food: structure, function and applications

Roger Wood, Lucy Foster, Andrew Damant, Pauline Key — Analytical methods for food additives

Michael M. Cramer — Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices

Mark Clute — Food Industry Quality Control Systems

Andrew J. Taylor — Food Flavour Technology

William P Edwards — The science of bakery products

W.P. Edwards — The science of sugar confectionery

T.P. Coultate — Food

Peter A Williams, Glyn O Phillips — Gums and Stabilisers for the Food Industry

Stanley P. Cauvain — Breadmaking: Improving Quality

Duncan Manley — Manley’s technology of biscuits, crackers and cookies

Buehler E. — Bread Science: The Chemistry and Craft of Making Bread

Rick Douglas Crawford CMB — Opening and Operating a Retail Bakery

Institute of Food Science and Technology, Louise Manning — Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management

Alam Zeb — Food Frying: Chemistry, Biochemistry, and Safety

Stanley P. Cauvain, Linda S. Young — Baked products : science, technology and practice

Steve T. Beckett — Industrial Chocolate Manufacture and Use

Xiao Dong Chen, Arun S. Mujumdar — Drying Technologies in Food Processing

Stanley P. Cauvain, Linda S. Young — Baked Products: Science, Technology and Practice

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