Baked Products: Science, Technology and PracticeISBN: 978-1-4051-2702-8
Hardcover
244 pages
November 2006, Wiley-Blackwell
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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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.