Cauvain / Young Baked Products

Science, Technology and Practice
1. Auflage 2008
ISBN: 978-1-4051-7152-6
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 240 Seiten, E-Book

Taking a fresh approach to information on baked products, thisexciting new book from industry consultants Cauvain and Young looksbeyond the received notions of how foods from the bakery arecategorised to explore the underlying themes which link theproducts in this commercially important area of the foodindustry.
First establishing an understanding of the key characteristicswhich unite existing baked product groups, the authors move on todiscuss product development and optimisation, providing the readerwith 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 foodscientists and food technologists within bakery companies,ingredient suppliers and general food companies. Libraries inuniversities and research establishments where food science andtechnology is studied and taught will find the book an importantaddition to their shelves.

Autoren/Hrsg.

Cauvain, Stanley P.

Young, Linda S.

Über Autor(innen)

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.