Technology of Breadmaking
Autor Stanley Cauvainen Limba Engleză Paperback – 5 oct 2016
Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
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Specificații
ISBN-13: 9783319330648
ISBN-10: 3319330640
Pagini: 428
Ilustrații: XX, 408 p. 147 illus., 49 illus. in color.
Dimensiuni: 155 x 235 x 27 mm
Greutate: 7.22 kg
Ediția:Softcover reprint of the original 3rd ed. 2015
Editura: Springer International Publishing
Colecția Springer
Locul publicării:Cham, Switzerland
ISBN-10: 3319330640
Pagini: 428
Ilustrații: XX, 408 p. 147 illus., 49 illus. in color.
Dimensiuni: 155 x 235 x 27 mm
Greutate: 7.22 kg
Ediția:Softcover reprint of the original 3rd ed. 2015
Editura: Springer International Publishing
Colecția Springer
Locul publicării:Cham, Switzerland
Cuprins
Bread—the product.- Breadmaking processes.- Functional ingredients.- Mixing and dough processing.- Proving, baking and cooling.- Dough retarding and freezing.- Process control and software applications in baking.- Baking around the world.- Speciality fermented goods.- Bread spoilage and staling.- Principles of dough formation.- Wheat milling and flour testing.- Other cereals in breadmaking.
Notă biografică
Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
Textul de pe ultima copertă
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. The book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers.
Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran, and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran, and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
Caracteristici
Addresses the global trend of wide product availability Covers manufacturing and scale-up Provides in-depth technical information for students, technologists, and scientists