Baking Technology And Nutrition

Author : Stanley P. Cauvain,Rosie H. Clark
Publisher : John Wiley & Sons
Page : 229 pages
File Size : 42,5 Mb
Release : 2019-09-10
Category : Technology & Engineering
ISBN : 9781119387152

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Baking Technology and Nutrition by Stanley P. Cauvain,Rosie H. Clark Pdf

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 : Weibiao Zhou,Y. H. Hui
Publisher : John Wiley & Sons
Page : 776 pages
File Size : 41,7 Mb
Release : 2014-06-04
Category : Technology & Engineering
ISBN : 9781118792070

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Bakery Products Science and Technology by Weibiao Zhou,Y. H. Hui Pdf

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Author : Anonim
Publisher : Academic Press
Page : 340 pages
File Size : 50,6 Mb
Release : 2022-05-17
Category : Technology & Engineering
ISBN : 9780323855587

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Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition by Anonim Pdf

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products

Author : Y. H. Hui,Harold Corke,Ingrid De Leyn,Wai-Kit Nip,Nanna A. Cross
Publisher : John Wiley & Sons
Page : 589 pages
File Size : 53,9 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276327

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Bakery Products by Y. H. Hui,Harold Corke,Ingrid De Leyn,Wai-Kit Nip,Nanna A. Cross Pdf

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 : Samuel A. Matz
Publisher : Unknown
Page : 369 pages
File Size : 53,5 Mb
Release : 1989
Category : Bageriindustri
ISBN : 1851663444

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Bakery Technology by Samuel A. Matz Pdf

Author : Samuel A. Matz
Publisher : Conran Octopus
Page : 0 pages
File Size : 46,5 Mb
Release : 1989
Category : Baked products
ISBN : 0942849035

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Bakery Technology by Samuel A. Matz Pdf

Author : S P Cauvain
Publisher : Woodhead Publishing
Page : 572 pages
File Size : 55,8 Mb
Release : 2017-02-18
Category : Technology & Engineering
ISBN : 9780081007686

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Baking Problems Solved by S P Cauvain Pdf

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. Uses a detailed and clear question and answer format that is ideal for quick reference Combines new, up-to-date problems and solutions with the best of the previous volume Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry

Author : Anonim
Publisher : Unknown
Page : 462 pages
File Size : 55,6 Mb
Release : 1926
Category : Bakeries
ISBN : IOWA:31858045319526

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Baking Technology by Anonim Pdf

Author : S P Cauvain,L S Young
Publisher : Elsevier
Page : 252 pages
File Size : 49,7 Mb
Release : 2009-08-26
Category : Technology & Engineering
ISBN : 9781845697204

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More Baking Problems Solved by S P Cauvain,L S Young Pdf

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers. An updated guide to problem solving that provides answers to further frequently asked questions and baking An essential reference and problem solving manual for professionals and trainees in the industry An ideal companion volume to Baking problems solved

Author : Stanley P. Cauvain,Linda S. Young
Publisher : John Wiley & Sons
Page : 240 pages
File Size : 42,9 Mb
Release : 2008-04-15
Category : Cooking
ISBN : 9781405171526

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Baked Products by Stanley P. Cauvain,Linda S. Young Pdf

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 : Stanley P. Cauvain
Publisher : Woodhead Publishing
Page : 768 pages
File Size : 45,5 Mb
Release : 2020-11-26
Category : Business & Economics
ISBN : 9780081025208

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Breadmaking by Stanley P. Cauvain Pdf

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding

Author : S. A. Matz
Publisher : Woodhead Pub Limited
Page : 352 pages
File Size : 50,6 Mb
Release : 1996-01-01
Category : Technology & Engineering
ISBN : 1855734141

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Ingredients for Bakers by S. A. Matz Pdf

This book provides essential information on almost all the commercial ingredients used in cereals-based foods. In each case, Professor Matz discusses quality specifications, variations and defects, functionality (including storage), nutritional content and labelling issues.

Author : Food and Nutrition Information Center (U.S.).
Publisher : Unknown
Page : 300 pages
File Size : 44,5 Mb
Release : 1976
Category : Electronic
ISBN : STANFORD:36105130624237

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Food and Nutrition Information and Educational Materials Center catalog by Food and Nutrition Information Center (U.S.). Pdf

Author : B. S. KAMEL AND C. E. STAUFFER
Publisher : Springer
Page : 423 pages
File Size : 45,6 Mb
Release : 2013-12-11
Category : Technology & Engineering
ISBN : 9781489972569

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Advances in Baking Technology by B. S. KAMEL AND C. E. STAUFFER Pdf

Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher : Unknown
Page : 300 pages
File Size : 42,5 Mb
Release : 1973
Category : Food
ISBN : SRLF:D0005253380

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Food and Nutrition Information and Educational Materials Center Catalog by Food and Nutrition Information and Educational Materials Center (U.S.) Pdf