000 03272cam a22003974i 4500
005 20221101231220.0
008 080912s2008 enka b 001 0 eng d
010 _a 2008002545
011 _aBIB MATCHES WORLDCAT
020 _a140517613X
_qhardback (alk. paper)
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
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
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
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
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_x1
_y.i12791118
_z29-10-15
998 _ab
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_b06-04-16
_cm
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999 _c1189651
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