Bakery food manufacture and quality; water control and effects, 2d ed.9781405176132 Bakery food manufacture and quality; water control and effects, 2d ed. Cauvain, Stanley P. and Linda Young. Wiley-Blackwell 2008 289 pages $200.00 Hardcover TX552 In this edition which has been updated to include the latest in technical advances and practices, consultants Cauvain and Young describe the management and control of water during preparation, processing, baking baking: see cooking. baking Process of cooking by dry heat, especially in an oven. Baked products include bread, cookies, pies, and pastries. , cooling and storage to optimize optimize - optimisation product quality. Aiming at food scientists, technologists, ingredients suppliers, flour millers, researchers and students and academic food science departments, the authors detail the role of water in baked products, in the formation and processing of bread dough, batters BATTeRS (バッターズ) stands for Bisei Asteroid Tracking Telescope for Rapid Survey. It is a Japanese project to find asteroids. It is associated with the Japanese Spaceguard Association. Members include Takeshi Urata. , biscuits and cookie doughs Cookie dough refers to a blend of cookie ingredients which has been mixed into a solid yet malleable form but has not yet been hardened by heat. The dough is often then separated and the portions baked to individual cookies, or eaten as is. , and the contribution of water quality during processing, baking, cooling and freezing. They describe the effects of water on product textural properties during storage, and cover the effects of water activity ranging from equilibrium in products to the relative humidity relative humidity n. The ratio of the amount of water vapor in the air at a specific temperature to the maximum amount that the air could hold at that temperature, expressed as a percentage. of their environment, with the intent of extending the self life of bakery products. ([c]20082005 Book News, Inc., Portland, OR) |
|
||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion