This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. Convert currency.
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The Materials of Baking 1. Ingredients from wheat 1 2. Ingredients from other grains 23 3. Leaveners and yeast foods 53 4. Shortenings, emulsifiers, and antioxidants 77 5. Sweeteners and malt syrup 99 6. Water and salt 7. Ingredients from milk and eggs 8. Fruits, vegetables, and nuts 9.
Spices, flavors, and colors Other ingredients Section II. Formulas and Processes Unleavened bakery products Products leavened with water vapor Air-leavened products Chemically leavened bread and rolls Chemically leavened sweet goods Yeast-leavened plain bread and rolls Continuous, semi-continuous, and expedited doughs Variety breads Yeast-leavened sweet doughs Other yeast-leavened products Adjuncts: washes, glazes, icings, and marshmallow Adjuncts: streusels, pastes, fillings, etc.
Equipment and Engineering Bulk handling of ingredients Weighing and metering equipment Mixers and mixing Dividing, rounding, sheeting, and laminating Fermentation enclosures and brew equipment Forming and molding bread-like products Forming cookies and crackers Forming other products Ovens and baking Fryers and frying Pans, panhandling equipment, and slicers Show More.
Bakery Technology and Engineering / Edition 3
Bakery technology and engineering