More Baking Problems Solved

Written By S P Cauvain
More Baking Problems Solved
  • Publsiher : Elsevier
  • Release : 26 August 2009
  • ISBN : 1845697200
  • Pages : 252 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled More Baking Problems Solved written by S P Cauvain which was release on 26 August 2009, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers. An updated guide to problem solving that provides answers to further frequently asked questions and baking An essential reference and problem solving manual for professionals and trainees in the industry An ideal companion volume to Baking problems solved

More Baking Problems Solved

More Baking Problems Solved
  • Author : S P Cauvain,L S Young
  • Publisher : Elsevier
  • Release Date : 2009-08-26
  • Total pages : 252
  • ISBN : 1845697200
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Summary : When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems ...

More Baking Problems Solved

More Baking Problems Solved
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2009
  • Total pages : 232
  • ISBN : 1845697200
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Summary : Annotation When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking ...

Baking Problems Solved

Baking Problems Solved
  • Author : S P Cauvain
  • Publisher : Woodhead Publishing
  • Release Date : 2017-02-18
  • Total pages : 572
  • ISBN : 1845697200
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Summary : Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various ...

Baking Problems Solved

Baking Problems Solved
  • Author : S. P. Cauvain
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2001-04-23
  • Total pages : 426
  • ISBN : 1845697200
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Summary : Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various ...

Cereal Grains

Cereal Grains
  • Author : Colin Wrigley,Ian Batey,Diane Miskelly
  • Publisher : Woodhead Publishing
  • Release Date : 2016-12-27
  • Total pages : 830
  • ISBN : 1845697200
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Summary : Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial ...

Extrusion Problems Solved

Extrusion Problems Solved
  • Author : M N Riaz,G J Rokey
  • Publisher : Elsevier
  • Release Date : 2011-11-09
  • Total pages : 184
  • ISBN : 1845697200
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Summary : Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and ...

Breadmaking

Breadmaking
  • Author : S P Cauvain
  • Publisher : Elsevier
  • Release Date : 2012-04-25
  • Total pages : 832
  • ISBN : 1845697200
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Summary : The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book ...

Technology of Breadmaking

Technology of Breadmaking
  • Author : Stanley Cauvain
  • Publisher : Springer
  • Release Date : 2015-02-17
  • Total pages : 408
  • ISBN : 1845697200
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Summary : This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make ...

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
  • Author : Leif H Skibsted,Jens Risbo,Mogens L Andersen
  • Publisher : Elsevier
  • Release Date : 2010-04-23
  • Total pages : 824
  • ISBN : 1845697200
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Summary : For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative ...

Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : J Sofos
  • Publisher : Elsevier
  • Release Date : 2013-07-31
  • Total pages : 560
  • ISBN : 1845697200
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Summary : New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory chapter discussing food safety management systems from the past ...

Tracing Pathogens in the Food Chain

Tracing Pathogens in the Food Chain
  • Author : Stanley Brul,P M Fratamico,Thomas A. McMeekin
  • Publisher : Elsevier
  • Release Date : 2010-11-23
  • Total pages : 640
  • ISBN : 1845697200
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Summary : Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and ...

Handbook of Food Powders

Handbook of Food Powders
  • Author : Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
  • Publisher : Elsevier
  • Release Date : 2013-08-31
  • Total pages : 688
  • ISBN : 1845697200
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Summary : Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production ...

Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Protective Cultures  Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
  • Author : C. Lacroix
  • Publisher : Elsevier
  • Release Date : 2010-11-29
  • Total pages : 536
  • ISBN : 1845697200
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Summary : Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production ...

Reducing Saturated Fats in Foods

Reducing Saturated Fats in Foods
  • Author : G Talbot
  • Publisher : Elsevier
  • Release Date : 2011-04-19
  • Total pages : 416
  • ISBN : 1845697200
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Summary : The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can ...

Hygienic Design of Food Factories

Hygienic Design of Food Factories
  • Author : John Holah,H. L. M. Lelieveld
  • Publisher : Elsevier
  • Release Date : 2011-10-26
  • Total pages : 824
  • ISBN : 1845697200
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Summary : Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new ...