Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Download or read book Bakery Products written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Download or read book Poil ne written by Apollonia Poilâne and published by Harvest. This book was released on 2019 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.
Download or read book 12 Company Book BREAD FLOUR AND BAKERY PRODUCTS written by Serhat Ertan and published by ERP Destekli Bütçe Danışmanlığı A.Ş.. This book was released on 2021-05-12 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is the largest referral for Turkish companies.
Download or read book Global Market Survey Food Processing and Packaging Equipment written by United States. International Commerce Bureau and published by . This book was released on 1975 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Gluten Free Baked Products written by Jeffery L Casper and published by Elsevier. This book was released on 2016-09-28 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac disease to gluten intolerance; they also cater to the millions of individuals who seek a gluten-free diet. Gluten-Free Baked Products is a practical guide on the development, manufacturing, and marketing of gluten-free baked products. The book gives readers an entry-level understanding of gluten-free product requirements, their production, and the breadth of ingredients available to baked product developers. This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, and quality assurance and regulatory professionals. Nutrition enthusiasts and consumers following a gluten-free diet for medical reasons will also find this book useful. Gluten-Free Baked Products can serve as a supplemental resource for students and faculty of general food science courses, as well as those covering product development, food allergies, and autoimmune conditions. Whether you are a student, professional in the food industry, or nutrition enthusiast, this book offers an easy way to understand the complex world of gluten-free baking Coverage includes: A detailed discussion on celiac disease, wheat allergies, and gluten intolerance, including symptoms, diagnosis, and nutritional deficiencies A marketing perspective on the consumer segments of gluten-free products, as well as the market size and growth trends Formulations and processing of gluten-free breads, snacks, and pasta products, as well as cookies, cakes, and other batter-based products Manufacturing and supply chain best practices, certification procedures, regulations, and labeling requirements A comprehensive discussion of the ingredients used when formulating gluten-free products, including flours, starches, maltodextrins, corn/maize, millet, oats, rice, sorghum, teff, pseudocereals, inulin, tubers, legumes, noncereal proteins, enzymes, and gums/hydrocolloids
Download or read book New World Sourdough written by Bryan Ford and published by Quarry Books. This book was released on 2020-06-16 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: Best-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.
Download or read book Wholesale Prices and Price Indexes written by United States. Bureau of Labor Statistics and published by . This book was released on 1975 with total page 1128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Each issue includes also final data for preceding month.
Download or read book Low Temperature Processing of Food Products written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2024-03-30 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approx.460 pages - Thoroughly explores novel applications of low-temperature unit operations in food industries - Brings innovative freezing technologies - Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
Download or read book Trends in Wheat and Bread Making written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
Download or read book Wholesale Prices and Price Indexes written by and published by . This book was released on 1975 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Each issue includes also final data for preceding month
Download or read book Entrepreneurship Business and Economics Vol 1 written by Mehmet Huseyin Bilgin and published by Springer. This book was released on 2016-03-18 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume of Eurasian Studies in Business and Economics focuses on latest results from entrepreneurship and SME research, Human Resources, along with a focus on the Tourism industry. The first part deals with topics ranging from entrepreneurial intentions, social entrepreneurship and technological entrepreneurship to EU policies such as the 7th Framework program. Bridging the themes, the second part on Human Resources and General Management deals with human capital issues, labor force education, employer branding and aligning HR practices to knowledge management outcomes. The third part in particular concentrates on the tourism industry in exploring innovative marketing strategies, WEB 2.0 Challenges, tourism product innovation, and success in international markets.
Download or read book National Food Review written by and published by . This book was released on 1983 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book World Food Marketing Directory written by and published by . This book was released on 2000 with total page 866 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Contemporary Issues in Islamic Social Finance written by Hussain Mohi-ud-Din Qadri and published by Routledge. This book was released on 2021-08-11 with total page 389 pages. Available in PDF, EPUB and Kindle. Book excerpt: The development of Islamic banking and finance (IBF) previously centred around three regions of the world: the Middle East, Southeast Asia, and South Asia. However, in recent years, this has expanded, as interest in IBF has gained momentum in Australia, the USA, and Europe, especially in the UK. Several Western market players have established their own Islamic window or subsidiaries to cater to the need of growing Muslim populations in these regions. This book examines the recent developments in IBF, particularly in the context of Islamic social finance instruments, such as Islamic microfinance, halal education, takaful, mutual funds, and waqf. It covers the religiosity, spirituality, and tawhid index, which promotes social well-being and empowerment. The book is interdisciplinary, and theories, practice, and key issues are presented simultaneously, introducing new ideas and techniques to the IBF community. Moreover, the book examines topics such as innovation in Islamic social finance instruments, advanced techniques of risk mitigation in Islamic capital markets, marketing and the halal industry, and shari’ah-compliant instruments, which are critical to Islamic finance. The book is an essential reference text for academics and research students at the master’s and doctorate levels in IBF.
Download or read book Factors Influencing the Buying Decision of Consumers towards Branded Biscuits written by Dr. M. Ganesh Babu and published by Archers & Elevators Publishing House. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Department of Agriculture Appropriation Bill written by United States. Congress. House. Committee on Appropriations and published by . This book was released on 1964 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt:
