the science of bakery products royal society of chemistry paperbacks

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The Science Of Bakery Products

Author : W. P. Edwards
ISBN : 9780854044863
Genre : Technology & Engineering
File Size : 24. 53 MB
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From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry.

Chemistry In Your Kitchen

Author : Matthew Hartings
ISBN : 9781782623137
Genre :
File Size : 78. 92 MB
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Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.

The Science Of Chocolate

Author : S. Beckett
ISBN : 0854046003
Genre : Cooking
File Size : 47. 85 MB
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Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.

Bakery Products

Author : Y. H. Hui
ISBN : 9780470276327
Genre : Technology & Engineering
File Size : 73. 78 MB
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How Baking Works

Author : Paula I. Figoni
ISBN : 9780470392676
Genre : Cooking
File Size : 88. 8 MB
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The guide to understanding and applying food science in the bakeshop-now in a revised and updated 3rd Edition How Baking Works, 3rd Edition thoroughly covers the entire baking process, emphasizing the "whys" at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. Includes hands-on exercises and experiments at the end of each chapter to illustrate the sensory properties of ingredients and their impact on baked goods Covers variety grains, enzymes, starch structure and gelatinization, and gluten structure, and includes an all-new chapter on baking for health and wellness Features end-of-chapter questions that review content and require readers to apply and synthesize what they've learned With explanatory photographs to illustrate the science of baking, How Baking Works, 3rd Edition offers a dynamic, hands-on learning experience for both practicing and future bakers and pastry chefs.

Textbook Of Bakery And Confectionery

Author : YOGAMBAL ASHOKKUMAR
ISBN : 9788120346031
Genre : Business & Economics
File Size : 23. 64 MB
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Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its second edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast-made products—bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. This revised edition updates and simplifies the existing text in a number of places, and also includes a large number of colour photos of finished products and ingredients, which will provide the readers with clear knowledge about them. This book is mainly intended as a textbook for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. KEY FEATURES Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. Gives a number of Review Questions at the end of each chapter. Provides Short Questions and Answers and two Model Question Papers for self-assessment. What the Experts Say : This book contains all the basic information related to raw materials/ingredients, types of bakery products, recipes, etc. I am sure that this book will serve as a good text for the students of Hotel Management and Home Science. —RAJ KAPOOR, Chief Executive, Assocom India Pvt. Ltd. With Mrs. Yogambal’s rich experience in bakery industry and education, I strongly feel that this book will help the students in gaining in-depth knowledge in the field and I recommend it for all the students. —M. PONNILANGO, Director (Technical) Jenneys Academy of Tourism and Hotel Management

The Science Of Sugar Confectionery

Author : W. P. Edwards
ISBN : 0854045937
Genre : Cooking
File Size : 35. 22 MB
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This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.

The Science Of Ice Cream

Author : Chris Clarke
ISBN : 9781849731270
Genre : Technology & Engineering
File Size : 82. 6 MB
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This book is ideal for undergraduate food science students as well as for people working in the ice cream industry.

Bread Making

Author : S P Cauvain
ISBN : 9781855737129
Genre : Technology & Engineering
File Size : 29. 74 MB
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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination. With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

Chemistry And Physics Of Baking

Author : J. M. V. Blanshard
ISBN : UCAL:B4489594
Genre : Cooking
File Size : 39. 79 MB
Format : PDF, Kindle
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