Baker's Digest
Author | : |
Publisher | : |
Total Pages | : 532 |
Release | : 1956 |
Genre | : Baking |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 532 |
Release | : 1956 |
Genre | : Baking |
ISBN | : |
Author | : Vickie A. Vaclavik |
Publisher | : Springer Science & Business Media |
Total Pages | : 565 |
Release | : 2007-12-03 |
Genre | : Technology & Engineering |
ISBN | : 0387699406 |
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 |
Total Pages | : 589 |
Release | : 2008-02-28 |
Genre | : Technology & Engineering |
ISBN | : 0470276320 |
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 | : |
Publisher | : |
Total Pages | : 492 |
Release | : 1955 |
Genre | : Baking |
ISBN | : |
Author | : |
Publisher | : Academic Press |
Total Pages | : 558 |
Release | : 2012-12-02 |
Genre | : Technology & Engineering |
ISBN | : 0323140041 |
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures
Author | : Ernst John Pyler |
Publisher | : |
Total Pages | : 410 |
Release | : 1952 |
Genre | : Baking |
ISBN | : |
Author | : William Findley Geddes |
Publisher | : |
Total Pages | : 132 |
Release | : 1946 |
Genre | : Bread |
ISBN | : |
Author | : B. S. KAMEL AND C. E. STAUFFER |
Publisher | : Springer |
Total Pages | : 423 |
Release | : 2013-12-11 |
Genre | : Technology & Engineering |
ISBN | : 1489972560 |
Author | : W. Bushuk |
Publisher | : Springer Science & Business Media |
Total Pages | : 252 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461526728 |
Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author | : Stanley P. Cauvain |
Publisher | : Springer Science & Business Media |
Total Pages | : 371 |
Release | : 2013-11-09 |
Genre | : Technology & Engineering |
ISBN | : 1475766874 |
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.