Advances In Baking Technology

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Advances In Baking Technology

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Author : B. S. KAMEL AND C. E. STAUFFER
language : en
Publisher: Springer
Release Date : 1992-01-01

Advances In Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-01-01 with Technology & Engineering categories.

Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions.

Advances In Baking Technology

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Author : Kamel, Basil S
language : en
Publisher:
Release Date : 1995

Advances In Baking Technology written by Kamel, Basil S and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with categories.

Advances In Baking Technology

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Author : B S KAMEL AND C E. STAUFFER
language : en
Publisher:
Release Date : 2020

Advances In Baking Technology written by B S KAMEL AND C E. STAUFFER and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with categories.

Advances In Baking Technology

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Author : Kamel
language : en
Publisher:
Release Date : 1992-12-01

Advances In Baking Technology written by Kamel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-12-01 with categories.

Agrindex

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Author :
language : en
Publisher:
Release Date : 1989

Agrindex written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Agriculture categories.

Bakery Technology And Engineering

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Author : Samuel A. Matz
language : en
Publisher:
Release Date : 1999

Bakery Technology And Engineering written by Samuel A. Matz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Technology & Engineering categories.

Bakery Products

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Author : Y. H. Hui
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28

Bakery Products written by Y. H. Hui and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.

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.

Reports On The Progress Of Applied Chemistry

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Author : Society of Chemical Industry (Great Britain)
language : en
Publisher:
Release Date : 1967

Reports On The Progress Of Applied Chemistry written by Society of Chemical Industry (Great Britain) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1967 with Chemistry, Technical categories.

Advances In Baking Science And Technology

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Author : Kansas State University. Department of Grain
language : en
Publisher:
Release Date :

Advances In Baking Science And Technology written by Kansas State University. Department of Grain and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.

Chemistry And Physics Of Baking

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Author : J. M. V. Blanshard
language : en
Publisher:
Release Date : 1986

Chemistry And Physics Of Baking written by J. M. V. Blanshard and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking categories.

Abstract: A reference text for food scientists and technologists in the baking industry presents the proceedings of a 1985 international symposium on the chemistry and physics of baking as they influence bakery materials, processes, and products. A total of 20 technical papers are included, prepared by experts in their respective fields, organized among 3 major topics, viz.: the basic constituents of baked products (polysaccharides, proteins, fats and emulsifiers, enzymes, yeast, and water); a series of 7 reviews on physical and chemical interactions of importance in the baking process (physicochemical processes in mixing; protein-lipid and protein-carbohydrate interactions; dough redox systems; rheological properties; oxidants; chemical aspects of functional properties; interactions during heating); and recent developments in baking processes and products. Numerous illustrations, graphs, and data are included throughout the text.