While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.
The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking.
Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked.
Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life.
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 issues which arise throughout the baking process.
The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water.
Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. Uses a detailed and clear question and answer format that is ideal for quick reference Combines new, up-to-date problems and solutions with the best of the previous volume Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry.
It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions.
International Considerations. Functional Foods Based on Dairy Ingredients. Functional Properties of Milk Constituents. Functional Foods Based on Meat Products. Bioactive Peptides from Food Proteins 5. Nutritional and Functional Aspects The Interaction. Meat and Meat Products Fermented Meat Production Processed Pork Meat Flavors Sensory Quality of Meat Products Milk and Milk Products Milk Composition Physical and Processing Characteristics Genetics and Milk Production Flavored Milks Fermented Milk in Asia Goat Milk Its Products and Nutrition Bioactive Peptides in Dairy Products Science and Technology of Sour Cream Dairy Protein Hydrolysates The Manufacture and Applications of CaseinDerived.
Ice Cream and Frozen Desserts Frozen Novelties Infant Formulas Biochemical Processes in the Production of Flavor in Milk. Poultry Products Poultry Sausages Edible Packaging for Poultry and Poultry Products Processing Frozen Seafoods Shellfish Freezing Processing Formulated Fish and Fish Products Flavorants from Seafood Byproducts Basic Sanitation Practices Sustainable Intensive Aquaculture Vegetable Products Frozen Avocados Current Processing Techniques.
Soymilk and Tofu Manufacturing Tomato Processing. Seafood Droits d'auteur. Hui , Ramesh C. Chandan , Stephanie Clark , Nanna A. Cross , Joannie C. Dobbs , William J. Hurst , Leo M. He is the author or editor of four books on yogurt and other dairy products. William J. Hurst, PhD, is a consultant in Mt. Gretna, Pennsylvania. He was formerly a food scientist at Hershey Foods Corp.? He has two Wiley titles on laboratory automation to his credit.
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