Baked Products
By:Stanley P. Cauvain,Linda S. Young
Published on 2008-04-15 by John Wiley & Sons
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.
This Book was ranked at 37 by Google Books for keyword pate biscuit.
Book ID of Baked Products's Books is Gj1bKrE_tf8C, Book which was written byStanley P. Cauvain,Linda S. Younghave ETAG "e59Iq1zXT8s"
Book which was published by John Wiley & Sons since 2008-04-15 have ISBNs, ISBN 13 Code is 9781405171526 and ISBN 10 Code is 1405171529
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Book which have "240 Pages" is Printed at BOOK under CategoryCooking
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