Bread Staling
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Author | : Pavinee Chinachoti |
Publisher | : CRC Press |
Total Pages | : 226 |
Release | : 2018-01-18 |
Genre | : Technology & Engineering |
ISBN | : 135108724X |
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The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.
Author | : Pavinee Chinachoti |
Publisher | : CRC Press |
Total Pages | : 186 |
Release | : 2000-09-28 |
Genre | : Technology & Engineering |
ISBN | : 142003667X |
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The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current kno
Author | : William Findley Geddes |
Publisher | : |
Total Pages | : 132 |
Release | : 1946 |
Genre | : Bread |
ISBN | : |
Download The Role of Starch in Bread Staling Book in PDF, Epub and Kindle
Author | : Pavinee Chinachoti |
Publisher | : CRC Press |
Total Pages | : 189 |
Release | : 2018-01-18 |
Genre | : Technology & Engineering |
ISBN | : 1351078798 |
Download Bread Staling Book in PDF, Epub and Kindle
The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading to bread staling. Bread Staling presents current knowledge from a physico-chemical perspective, with the intent of providing applicable methods to improve product shelf-life and to design new and longer-lasting baked goods. The contributors detail how to solve this food problem by using polymer science, material research, and molecular spectroscopy, which is a new way to approach a centuries-old problem. This approach can aid manufacturers in developing anti-staling formulations for bread and other baked products. The non-traditional areas of research presented in this book, such as the glassy-rubbery transition and its relevance to bread staling, provide crucial information for scientists and engineers.
Author | : Stanley P. Cauvain |
Publisher | : Springer Science & Business Media |
Total Pages | : 371 |
Release | : 2013-11-09 |
Genre | : Technology & Engineering |
ISBN | : 1475766874 |
Download Technology of Breadmaking Book in PDF, Epub and Kindle
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Author | : Stanley P. Cauvain |
Publisher | : Springer Science & Business Media |
Total Pages | : 410 |
Release | : 2007-05-20 |
Genre | : Technology & Engineering |
ISBN | : 0387385657 |
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This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
Author | : Cristina M. Rosell |
Publisher | : CRC Press |
Total Pages | : 416 |
Release | : 2015-09-22 |
Genre | : Medical |
ISBN | : 1498701574 |
Download Bread and Its Fortification Book in PDF, Epub and Kindle
Today, bread supplies over half of the caloric intake of the world's population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on
Author | : Raymond Calvel |
Publisher | : Springer Science & Business Media |
Total Pages | : 218 |
Release | : 2013-11-09 |
Genre | : Technology & Engineering |
ISBN | : 1475768095 |
Download The Taste of Bread Book in PDF, Epub and Kindle
At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.
Author | : Stanley P Cauvain |
Publisher | : CRC Press |
Total Pages | : 622 |
Release | : 2003-09-17 |
Genre | : Technology & Engineering |
ISBN | : 9780849317620 |
Download Bread Making Book in PDF, Epub and Kindle
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
Author | : C. A. Stear |
Publisher | : Springer Science & Business Media |
Total Pages | : 853 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461523753 |
Download Handbook of Breadmaking Technology Book in PDF, Epub and Kindle
The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.