Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

Cauvain, Stanley P.

Hardcover

ISBN 10: 0081007655 ISBN 13: 9780081007655

Publisher: Woodhead Publishing, 2017

Synopsis

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 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

About this title

Product Description

Baking Problems Solved, 2Nd Edition by Stanley P. Cauvain, 9780081007655, Elsevier

Review

Applies the original innovative question and answer format to the latest developments in baking and the most commonly sought solutions

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2017
• ISBN 10: 0081007655
• ISBN 13: 9780081007655
• Binding: Hardcover
• Language: English
• Edition number: 2
• Number of pages: 572