Food Engineering Aspects Baking (25 results)
Language: English
Published by CRC Press, 2019
- Softcover
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Language: English
Published by CRC Press, 2019
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Language: English
Published by Taylor & Francis Ltd, London, 2019
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Paperback. Condition: new. Paperback. Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspect…s of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products. Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Language: English
Published by CRC Press, 2019
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Language: English
Published by Taylor & Francis Ltd, 2019
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Language: English
Published by CRC Press, 2019
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Language: English
Published by CRC Press, 2019
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Language: English
Published by CRC Press, 2019
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Language: English
Published by CRC Press, 2019
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Language: English
Published by CRC Press, 2019
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Condition: New. 2019. 1st Edition. paperback. . . . . .
Language: English
Published by CRC Press, 2008
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Language: English
Published by CRC Pr I Llc, 2019
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Language: English
Published by CRC Press, 2019
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Language: English
Published by CRC Press, 2019
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Condition: New. Servet Gueluem Sumnu, Serpil SahinMost baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and s.
Language: English
Published by Taylor & Francis Ltd, London, 2019
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Paperback. Condition: new. Paperback. Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspect…s of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products. Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Language: English
Published by CRC Press, 2008
- Hardcover
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Language: English
Published by CRC Press, 2008
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Language: English
Published by CRC Press, 2008
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Language: English
Published by Taylor & Francis Group, 2008
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Condition: New. pp. 304 Index.
Language: English
Published by CRC Press, 2008
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Language: English
Published by CRC Press, 2008
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Gebunden. Condition: New. Servet Gueluem Sumnu, Serpil SahinMost baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and scien.
Food Engineering Aspects of Baking Sweet Goods
Sun, Da-Wen (Series edited by)/ Sumnu, Servet Gulum (Edited by)/ Sahin, Serpil (Edited by)
Language: English
Published by CRC Pr I Llc, 2008
- Hardcover
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Hardcover. Condition: Brand New. 1st edition. 304 pages. 9.25x6.50x1.00 inches. In Stock.
Language: English
Published by Taylor & Francis Group, 2008
- Hardcover
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Condition: New. pp. 304.
Language: English
Published by Taylor & Francis Inc Mär 2008, 2008
- Hardcover
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Buch. Condition: Neu. Neuware - Food Engineering Aspects of Baking Sweet Goods combines the knowledge of food engineering with cereal chemistry and fills in much of the information typically left out of other scientific treatises on baking. It covers such principles as heat transfer, mass transfer, and the rheology of dough. Cal…ling upon a number of experts, it focuses on soft wheat products, including the rehology of cake batter and cookie dough, cake emulsions and the physical properties of sweet goods. It discusses chemical reactions in baking, paying particular attention to the function of ingredients. In consideration of health concerns, the authors also cover cakes containing low fat and low sugar.
Language: English
Published by Taylor & Francis Group, 2008
- Hardcover
- Print on Demand
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Condition: New. pp. 304 Illus. This item is printed on demand.
