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Author : B. S. KAMEL AND C. E. STAUFFER
Publisher : Springer
Page : 423 pages
File Size : 53,5 Mb
Release : 2013-12-11
Category : Technology & Engineering
ISBN : 9781489972569
Author : Kamel
Publisher : Unknown
Page : 128 pages
File Size : 51,7 Mb
Release : 1992-12-01
Category : Electronic
ISBN : 0216932416
Author : Kamel, Basil S,Clyde E. Stauffer
Publisher : Unknown
Page : 408 pages
File Size : 50,9 Mb
Release : 1995
Category : Electronic
ISBN : OCLC:781269467
Author : Stanley P. Cauvain,Rosie H. Clark
Publisher : John Wiley & Sons
Page : 178 pages
File Size : 51,6 Mb
Release : 2019-07-23
Category : Technology & Engineering
ISBN : 9781119387169
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.
Author : Y. H. Hui,Harold Corke,Ingrid De Leyn,Wai-Kit Nip,Nanna A. Cross
Publisher : John Wiley & Sons
Page : 589 pages
File Size : 49,5 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276327
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 : Stanley P. Cauvain,Rosie H. Clark
Publisher : John Wiley & Sons
Page : 232 pages
File Size : 48,9 Mb
Release : 2019-07-19
Category : Technology & Engineering
ISBN : 9781119387121
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutritional Research, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 735 pages
File Size : 47,7 Mb
Release : 2004-04-06
Category : Cooking
ISBN : 9780471464273
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author : Basil S. Kamel,Clyde E. Stauffer
Publisher : Wiley-Interscience
Page : 408 pages
File Size : 53,7 Mb
Release : 1993-12-29
Category : Science
ISBN : 0471199192
Author : C. A. Stear
Publisher : Springer Science & Business Media
Page : 853 pages
File Size : 51,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461523758
The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.
Author : Samuel A. Matz
Publisher : Unknown
Page : 740 pages
File Size : 51,9 Mb
Release : 1999
Category : Technology & Engineering
ISBN : 0942849205
Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 243 pages
File Size : 41,9 Mb
Release : 2021-12-22
Category : Technology & Engineering
ISBN : 9781000534719
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Author : Stanley P. Cauvain,Linda S. Young
Publisher : John Wiley & Sons
Page : 240 pages
File Size : 55,8 Mb
Release : 2008-04-15
Category : Cooking
ISBN : 9781405171526
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.
Author : Iain Davidson
Publisher : Elsevier
Page : 428 pages
File Size : 44,6 Mb
Release : 2023-01-17
Category : Technology & Engineering
ISBN : 9780323911429
Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design. Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating Provides details of best industry practices for safety, hygiene, and maintenance of ovens Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details
Author : Nirmal K. Sinha
Publisher : John Wiley and Sons
Page : 2317 pages
File Size : 44,8 Mb
Release : 2007-04-27
Category : Technology & Engineering
ISBN : 9780470049648
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author : Servet Gulum Sumnu,Serpil Sahin
Publisher : CRC Press
Page : 308 pages
File Size : 46,8 Mb
Release : 2008-03-24
Category : Technology & Engineering
ISBN : 9781420052770
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i