000 | 03272cam a22003974i 4500 | ||
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005 | 20221101231220.0 | ||
008 | 080912s2008 enka b 001 0 eng d | ||
010 | _a 2008002545 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a140517613X _qhardback (alk. paper) |
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020 |
_a9781405176132 _qhardback (alk. paper) |
||
035 | _a(ATU)b11396957 | ||
035 | _a(OCoLC)191090410 | ||
040 |
_aDLC _beng _erda _cDLC _dBTCTA _dBAKER _dYDXCP _dC#P _dBWK _dBWX _dCDX _dOCoLC _dATU |
||
050 | 0 | 0 |
_aTX552.15 _b.C38 2008 |
082 | 0 | 0 |
_a641.815 _222 |
100 | 1 |
_aCauvain, Stanley P., _eauthor. _9246797 |
|
245 | 1 | 0 |
_aBakery food manufacture and quality : _bwater control and effects / _cStanley P. Cauvain and Linda S. Young. |
250 | _aSecond edition. | ||
264 | 1 |
_aChichester, West Sussex ; _aAmes, Iowa : _bWiley-Blackwell, _c2008. |
|
300 |
_axii, 289 pages : _billustrations ; _c26 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
||
338 |
_avolume _bnc _2rdacarrier |
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504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_g1. _tWater and Its Roles in Baked Products -- _g2. _tThe Role of Water in the Formation and Processing of Bread Doughs -- _g3. _tThe Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes -- _g4. _tThe Contribution of Water During Processing, Baking, Cooling and Freezing -- _g5. _tEffects of Water on Product Textural Properties and Their Changes During Storage -- _g6. _tWater Activity -- _g7. _tMoisture Migration and Its Control in Composite Products -- _g8. _tMethods of Determining Moisture Content and Water Activity -- _g9. _tStrategies for Extending Bakery Product Shelf-Life. |
520 | 1 | _a"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 are essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product." "Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments."--BOOK JACKET. | |
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aBaked products. _9314387 |
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650 | 0 |
_aBaking _xQuality control _9792691 |
|
700 | 1 |
_aYoung, Linda S., _eauthor. _91057054 |
|
907 |
_a.b11396957 _b03-10-17 _c27-10-15 |
||
942 | _cB | ||
945 |
_a641.815 CAU _g1 _iA377452B _j0 _lcmain _o- _p$228.73 _q- _r- _s- _t0 _u3 _v0 _w0 _x1 _y.i12791118 _z29-10-15 |
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998 |
_ab _ac _b06-04-16 _cm _da _feng _genk _h0 |
||
999 |
_c1189651 _d1189651 |