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
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