the science of bakery products royal society of chemistry paperbacks

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The Science Of Bakery Products

Author : William P Edwards
ISBN : 9781782626305
Genre : Technology & Engineering
File Size : 46. 78 MB
Format : PDF
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Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

Bakery Products Science And Technology

Author : Weibiao Zhou
ISBN : 9781118792070
Genre : Technology & Engineering
File Size : 79. 89 MB
Format : PDF, ePub
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Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. 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.

How Baking Works

Author : Paula I. Figoni
ISBN : 9780470392676
Genre : Cooking
File Size : 84. 80 MB
Format : PDF, ePub
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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.

Chemistry In Your Kitchen

Author : Matthew Hartings
ISBN : 9781782623137
Genre :
File Size : 56. 56 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 : 52. 89 MB
Format : PDF, ePub, Docs
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Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.

Chemistry And Physics Of Baking

Author : J. M. V. Blanshard
ISBN : UCAL:B4489594
Genre : Cooking
File Size : 83. 7 MB
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Calcium

Author :
ISBN : 9781849738873
Genre :
File Size : 24. 88 MB
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The Science Of Sugar Confectionery

Author : William P Edwards
ISBN : 9781782626091
Genre : Technology & Engineering
File Size : 41. 87 MB
Format : PDF, Kindle
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Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.

Bread Making

Author : S P Cauvain
ISBN : 9781855737129
Genre : Technology & Engineering
File Size : 78. 91 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.

Chocolate As Medicine

Author : Philip K. Wilson
ISBN : 9781849734110
Genre : Medical
File Size : 53. 42 MB
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Looks at the history of using chocolate as medicine and describes the health benefits and myths of cocoa.

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