Bakery Food Manufacture and Quality: Water Controland Effects - Hardcover

Cauvain, Stanley P.; Young, Linda S.

Hardcover

ISBN 10: 0632053275 ISBN 13: 9780632053278

Publisher: Wiley–Blackwell, 2000

Synopsis

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product. This title is hHighly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals. Authors from the world-leading center-of-excellence for baking technology ensure modern, relevant and authoritative coverage. This title emphasises on shelf-life, organoleptic quality control, and determination of water activity and availability.

About this title

Review:

"This is a must–have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." ( Food and Beverage Reporter, October 2008)

About the Author:

With a combined experience of 65 years in the baking industry with commercial and research companies, Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran; Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training. www.BakeTran.com

About this edition

• Publisher: Wiley–Blackwell
• Publication date: 2000
• ISBN 10: 0632053275
• ISBN 13: 9780632053278
• Binding: Hardcover
• Number of pages: 224