Details
Technology of Breadmaking
2nd ed. 2007
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129,99 € |
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| Verlag: | Springer |
| Format: | |
| Veröffentl.: | 20.05.2007 |
| ISBN/EAN: | 9780387385655 |
| Sprache: | englisch |
| Anzahl Seiten: | 398 |
Dieses eBook enthält ein Wasserzeichen.
Beschreibungen
<P>This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.</P>
<P>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 foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality.</P>
<P><EM>Technology of Breadmaking, Second Edition</EM>, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. </P>
<P><EM>Technology of Breadmaking, Second Edition</EM>, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. </P>
Bread – the Product.- Breadmaking Processes.- Functional Ingredients.- Mixing and Dough Processing.- Proving, Baking and Cooling.- Dough Retarding and Freezing.- Application of Baking Knowledge in Software Systems.- Baking Around the World.- Speciality Fermented Goods.- Bread Spoilage and Staling.- Principles of Dough Formation.- Flour Milling.- Other Cereals in Breadmaking.
<P>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 foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality.</P>
<P></P>
<P><EM>Technology of Breadmaking, Second Edition</EM>, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. </P>
<P> </P>
<P><STRONG><EM>About the Authors</EM></STRONG></P>
<P></P>
<P><STRONG>Stanley P. Cauvain</STRONG> is the Director and Vice President of Research and Development activities at BakeTran. </P>
<P></P>
<P><STRONG>Linda S. Young</STRONG> is a Director and Vice President of Knowledge Systemization and Training at BakeTran. </P>
<P></P>
<P> </P>
<P> </P>
<P></P>
<P><EM>Technology of Breadmaking, Second Edition</EM>, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. </P>
<P> </P>
<P><STRONG><EM>About the Authors</EM></STRONG></P>
<P></P>
<P><STRONG>Stanley P. Cauvain</STRONG> is the Director and Vice President of Research and Development activities at BakeTran. </P>
<P></P>
<P><STRONG>Linda S. Young</STRONG> is a Director and Vice President of Knowledge Systemization and Training at BakeTran. </P>
<P></P>
<P> </P>
<P> </P>
<p>An excellent reference for practical bakers, development technologists and raw material and ingredient suppliers</p><p>Serves as an essential training tool for students of bakery and food related courses</p>
<P>This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists, and students a thorough understanding of the many new developments shaping the industry. Bridging the gap between scientific and practical accounts, the book offers detailed technical coverage of the complex processes that link together to make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Throughout, emphasis is placed on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking, and showing how it is used to make fermented products around the world.</P>
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