Sökt på: Böcker av Stanley P. Cauvain
totalt 22 träffar
Breadmaking
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively …
Baking Problems Solved
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 …
Breadmaking
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 …
Bread Making
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: …
Baking Technology and Nutrition
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 …
Baked Products
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 …
Baking Problems Solved
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 …
The ICC Handbook of Cereals, Flour, Dough & Product Testing
An updated and expanded version of the industry-standard handbook developed with the International Association for Cereal Science and Technology (ICC), this enlarged reference …
Bakery Food Manufacture and Quality
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and …
Bakery Food Manufacture and Quality
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and …
Using Cereal Science and Technology for the Benefit of Consumers
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and …
Chorleywood Bread Process
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a …