Baked Products Science Technology and Practice 1st Edition by Stanley P Cauvain, Linda S Young ISBN 1405127023 978-1405127028 by Stanley P. Cauvain, Linda S. Young 9781405171526, 9781405127028, 1405127023, 1405171529 instant download after payment.

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Product details:

ISBN 10: 1405127023

ISBN 13: 978-1405127028 

Author: Stanley P. Cauvain, Linda S. Young 

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.

Table of contents:

1. Frontmatter

2. Current Approaches to the Classification of Bakery Products

3. Key Characteristics of Existing Bakery-Product Groups and Typical Variations Within Such Groups

4. Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used in Baking

5. Ingredients and Their Influences

6. The Nature of Baked Product Structure

7. Interactions Between Formulation and Process Methodologies

8. Heat Transfer and Product Interactions

9. Understanding and Manipulating the End-Product Requirements

10. Opportunities for New Product Development

11. References and Further Reading

12. Index

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Tags: Stanley P Cauvain, Linda S Young, Baked Products, Science, Technology, Practice