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Baked Products: Science, Technology and Practice
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Baked Products: Science, Technology and Practice Hardcover - 2007 - 1st Edition

by Stanley P. Cauvain; Linda S. Young


From the rear cover

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.

First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of:

  • Key functional roles of the main bakery ingredients
  • Ingredients and their influences
  • Heat transfer and product interactions
  • Opportunities for future product development

Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Details

  • Title Baked Products: Science, Technology and Practice
  • Author Stanley P. Cauvain; Linda S. Young
  • Binding Hardcover
  • Edition number 1st
  • Edition 1
  • Pages 244
  • Volumes 1
  • Language ENG
  • Publisher Wiley-Blackwell
  • Date 2007-12-01
  • Illustrated Yes
  • Features Bibliography, Illustrated, Index
  • ISBN 9781405127028 / 1405127023
  • Weight 1.41 lbs (0.64 kg)
  • Dimensions 10 x 7 x 0.56 in (25.40 x 17.78 x 1.42 cm)
  • Library of Congress subjects Baked products
  • Library of Congress Catalog Number 2006004707
  • Dewey Decimal Code 664.752

Media reviews

Citations

  • Scitech Book News, 06/01/2007, Page 147

About the author

With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.

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Baked Products: Science, Technology and Practice
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Baked Products: Science, Technology and Practice

by Cauvain, Stanley P

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Baked Products : Science, Technology and Practice
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Baked Products : Science, Technology and Practice

by Cauvain, Stanley P., Young, Linda S

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Baked Products – Science, Technology and Practice
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Baked Products – Science, Technology and Practice

by Cauvain, Stanley P./ Young, Linda S.

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Blackwell Pub, 2006. Hardcover. New. 1st edition. 228 pages. 9.50x6.75x0.75 inches.
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Baked Products – Science, Technology and Practice
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Baked Products – Science, Technology and Practice

by Cauvain, Stanley P./ Young, Linda S.

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Hardcover
ISBN 10 / ISBN 13
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Blackwell Pub, 2006. Hardcover. New. 1st edition. 228 pages. 9.50x6.75x0.75 inches.
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Baked Products
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Baked Products

by Linda S. Young Stanley P. Cauvain

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Blackwell Publishing , pp. xii + 228 Index. Hardback. New.
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Baked Products: Science, Technology and Practice
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Baked Products: Science, Technology and Practice

by Cauvain, Stanley P.; Young, Linda S

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  • Hardcover
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Binding
Hardcover
ISBN 10 / ISBN 13
9781405127028 / 1405127023
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Wiley-Blackwell, 2006-11-17. Hardcover. New. New. In shrink wrap. Looks like an interesting title!
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