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Bakery Food Manufacture and Quality: Water Control and Effects
     

Bakery Food Manufacture and Quality: Water Control and Effects

by Stanley P. Cauvain, Linda S. Young
 

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 storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry

Overview

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 storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.

Editorial Reviews

Booknews
This book describes the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, in their subsequent processing, and in the baked product. It emphasizes the shelf-life, organoleptic quality control, and determination of water activity and availability. It is intended for technical directors, managers and staff in the industrial bakery industry, and its equipment and ingredient suppliers. Annotation c. Book News, Inc., Portland, OR (booknews.com)
From the Publisher
"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)

Product Details

ISBN-13:
9780632053278
Publisher:
Wiley
Publication date:
03/28/2000
Pages:
224
Product dimensions:
7.00(w) x 9.90(h) x 0.72(d)

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What People are Saying About This

From the Publisher
"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)

Meet the Author

With a combined experience of 65 years in the baking industry with commercial and research companies, Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran; Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training. www.BakeTran.com

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