Stanley P Cauvain, Linda S Young

Baked Products

Science, Technology and Practice

• Gebundenes Buch

Produktbeschreibung

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 bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: * Key functional roles of the main bakery ingredients * Ingredients and their influences * Heat transfer and product interactions * Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.

Produktdetails

• Verlag: Wiley
• Seitenzahl: 244
• Erscheinungstermin: 1. Dezember 2007
• Englisch
• Abmessung: 260mm x 183mm x 18mm
• Gewicht: 663g
• ISBN-13: 9781405127028
• ISBN-10: 1405127023
• Artikelnr.: 21746019

Autorenporträt

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.

Inhaltsangabe

Preface.

1 The current approaches to the classification of bakeryproducts.

2 The key characteristics of existing bakery product groups andtypical variations within such groups.

3 The characterisation of bakery products by formulation and thekey functional roles of the main ingredients used in baking.

4 Ingredients and their influences.

5 The nature of baked product structure.

6 Interactions between formulation and processmethodologies.

7 Heat transfer and product interactions.

8 Understanding and manipulating the end productrequirements.

.

9 The opportunities for new product development.

.

References.

Further reading.

Index

Rezensionen

"Taking a fresh new approach to information on baked products thisexciting new book looks beyond the perceived notions of how foodsfrom the bakery are categorised to explore the underlying themesthat link the products. This book is a valuable practical resourcefor all food scientists and food technologists within bakerycompanies, ingredient suppliers and general food researchcompanies." Food Engineering and Ingredients, June2007

"Baked Products: Science, Technology and Practice is a valuablepractical resource for all food scientists and food technologistswithin bakery companies, ingredient suppliers and general foodcompanies. The book will be an important addition for librarian andresearch establishments." Beverage & Food World, September2007

"Provide[s] a more detailed understanding to underpin thedevelopment of new processes and products. Few can be morequalified to do this than Stan Cauvain and Linda Young. Togetherthey have over 65 years' experience in the industry with aformidable record of publications on baking technology."Food Science and Technology