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Bakery Technology - Packaging, Nutrition, Product Development, Quality Assurance.


This book is the fourth in a series of four volumes reviewing the science, technology and engineering surrounding the development, manufacture and testing of bakery products. As the author says, his object in writing such a treatise is to provide the kind of information that would have been of great value in his four decades spent as an analytical chemist, cereal scientist and bakery technologist. He found a clutter in the literature which took time to research and his text, hopefully, overcomes that particular problem.

Having this set of aims introduced another problem-that of duplication but he estimates that less than five percent of the material in this volume is duplicated in the other texts on Ingredients for bakers, Formulas and processes for bakers and Equipment for bakers.

The twelve chapters carry main headings: Packaging materials and design; Packaging equipment and package testing; labels and labelling; Freezing preservation of bakery products; Special preservation methods; Nutritional improvement; New products - collecting ideas and evaluating them; New products - conducting technical development studies; Product development - getting the product into the market place; Administering quality assurance operations; Quality assurance - critical review of analytical methods and equipment; and Computer applications in laboratory and factory.

However, these are greatly subdivided. Take chapter four - its minor headings are: Introduction, Principles of refrigeration equipment, Frozen baked products and adjuncts, Commercial freezing equipment, Packaging, and a bibliography. Then chapter seven is subdivided into Introduction, Establishing a basis for screening ideas, Ideas for new products, Setting priorities, and a bibliography. Chapter ten has substitles Introduction, Mission, role and function of quality assurance, Organizational and administrative considerations, Promoting a quality conscious attitude in other departments, Practice and procedures, Other functions sometimes assigned to QA, HACCP studies, Utilization of outside laboratories, Consumer complaints, Recalls, The ten commandments of quality control, and a bibliography. Lack of space prevents us from enumerating the finer subdivisions but note the bibliographies that keep occuring. Having written the text concisely, the author wants to ensure that there is every opportunity for further study and that the correct reference is to be found in the right place.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1990
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