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The Student's Technology of Breadmaking and Flour Confectionery
The Student's Technology of Breadmaking and Flour Confectionery
The Student's Technology of Breadmaking and Flour Confectionery
Author: W. J. Fance
Publisher: Routledge Kegan & Paul
Published: 1983-09-01
Total Pages: 464
ISBN-13: 9780415025614
DOWNLOAD EBOOK →Technology of Breadmaking
Author: Stanley Cauvain
Publisher: Springer
Published: 2015-02-17
Total Pages: 420
ISBN-13: 3319146874
DOWNLOAD EBOOK →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. This 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.
The Technology of Bread-making
The Student's Technology of Breadmaking and Flour Confectionery
Author: Wilfred James Fance
Publisher: Routledge
Published: 1966
Total Pages: 443
ISBN-13: 9780710090461
DOWNLOAD EBOOK →The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery (Classic Reprint)
Author: William Jago
Publisher: Forgotten Books
Published: 2017-10-22
Total Pages: 920
ISBN-13: 9780265609224
DOWNLOAD EBOOK →Excerpt from The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery The volume now offered to the reader must be regarded as a development of the writer's former works on the same subject, which appeared in 1886 and 1895. The general mode of treatment is, therefore, to some extent governed by that of its predecessors. It should be remembered that the requirements of the student of the technology of bread-making, whether miller or baker, have been the first consideration and accordingly the arrangement is that which seems most likely to be of service and assistance to him. In addition the authors have endeavoured to make the book as complete a work of general reference as possible. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Technology of Breadmaking
Author: Stanley P. Cauvain
Publisher: Springer Science & Business Media
Published: 2013-11-09
Total Pages: 371
ISBN-13: 1475766874
DOWNLOAD EBOOK →Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. 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 food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Technology of Breadmaking
Author: Stanley P. Cauvain
Publisher: Springer Science & Business Media
Published: 2007-05-20
Total Pages: 410
ISBN-13: 0387385657
DOWNLOAD EBOOK →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.
