Books in Bakery products and baking technology

11-19 of 19 results in All results

Bread Making

• 1st Edition
• August 31, 2003
• Stanley P. Cauvain
• English
• Hardback 978-1-85573-553-8

  9 7 8 - 1 - 8 5 5 7 3 - 5 5 3 - 8
• eBook 978-1-85573-712-9

  9 7 8 - 1 - 8 5 5 7 3 - 7 1 2 - 9

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

Baking Problems Solved

• 1st Edition
• April 23, 2001
• Stanley P. Cauvain + 1 more
• English
• eBook 978-1-85573-618-4

  9 7 8 - 1 - 8 5 5 7 3 - 6 1 8 - 4

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 bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers.

Biscuit, Cracker and Cookie Recipes for the Food Industry

• 1st Edition
• January 29, 2001
• Duncan Manley
• English
• Hardback 978-1-85573-543-9

  9 7 8 - 1 - 8 5 5 7 3 - 5 4 3 - 9
• eBook 978-1-85573-626-9

  9 7 8 - 1 - 8 5 5 7 3 - 6 2 6 - 9

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource.

Biscuit, Cookie and Cracker Manufacturing Manuals

• 1st Edition
• March 10, 1998
• Duncan Manley
• English
• eBook 978-1-85573-620-7

  9 7 8 - 1 - 8 5 5 7 3 - 6 2 0 - 7

This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

Biscuit, Cookie and Cracker Manufacturing Manuals

• 1st Edition
• March 10, 1998
• Duncan Manley
• English
• eBook 978-1-85573-621-4

  9 7 8 - 1 - 8 5 5 7 3 - 6 2 1 - 4

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

Biscuit, Cookie and Cracker Manufacturing Manuals

• 1st Edition
• March 10, 1998
• Duncan Manley
• English
• Paperback 978-1-85573-294-0

  9 7 8 - 1 - 8 5 5 7 3 - 2 9 4 - 0
• eBook 978-1-85573-622-1

  9 7 8 - 1 - 8 5 5 7 3 - 6 2 2 - 1

This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.

Biscuit, Cookie and Cracker Manufacturing Manuals

• 1st Edition
• March 10, 1998
• Duncan Manley
• English
• Paperback 978-1-85573-295-7

  9 7 8 - 1 - 8 5 5 7 3 - 2 9 5 - 7
• eBook 978-1-85573-623-8

  9 7 8 - 1 - 8 5 5 7 3 - 6 2 3 - 8

This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.

Biscuit, Cookie and Cracker Manufacturing Manuals

• 1st Edition
• March 10, 1998
• Duncan Manley
• English
• Paperback 978-1-85573-296-4

  9 7 8 - 1 - 8 5 5 7 3 - 2 9 6 - 4
• eBook 978-1-85573-624-5

  9 7 8 - 1 - 8 5 5 7 3 - 6 2 4 - 5

This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved.

Biscuit, Cookie and Cracker Manufacturing Manuals

• 1st Edition
• March 10, 1998
• Duncan Manley
• English
• eBook 978-1-85573-625-2

  9 7 8 - 1 - 8 5 5 7 3 - 6 2 5 - 2

The final manual describes the range of packaging options available together with storage and handling, highlighting the key issues in retaining product quality.