Skip to content

Soparlo Sports Library

Library of eBook in PDF, ePub, Kindle and Mobi

Menu
  • Home
  • Privacy Policy
  • Contact
  • DMCA
  • Terms of Use
Menu

Technology of Breadmaking

Technology of Breadmaking

Author: Stanley P. Cauvain

Publisher: Springer Science & Business Media

ISBN: 9781475766875

Category: Technology & Engineering

Page: 354

View: 940

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.
Technology of Breadmaking
Language: en
Pages: 354

Technology of Breadmaking

Authors: Stanley P. Cauvain, Linda S. Young
Categories: Technology & Engineering
Type: BOOK - Published: 2013-11-09 - Publisher: Springer Science & Business Media

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
Breadmaking
Language: en
Pages: 832

Breadmaking

Authors: S P Cauvain
Categories: Technology & Engineering
Type: BOOK - Published: 2012-04-25 - Publisher: Elsevier

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book
Cereals in Breadmaking
Language: en
Pages: 392

Cereals in Breadmaking

Authors: Eliasson
Categories: Technology & Engineering
Type: BOOK - Published: 2018-05-08 - Publisher: Routledge

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a
Technology of Breadmaking
Language: en
Pages: 408

Technology of Breadmaking

Authors: Stanley Cauvain
Categories: Technology & Engineering
Type: BOOK - Published: 2015-02-17 - Publisher: Springer

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make
Traditional Breadmaking
Language: en
Pages:

Traditional Breadmaking

Authors: Eve Parker
Categories: Cooking
Type: BOOK - Published: 2013-01-23 - Publisher: Arcturus Publishing

Discover the art of creating classic and speciality breads with this book, which contains a collection of recipes for all-year-round comfort food.

New Books

  • Teacher Selection: Evidence-Based Practices
  • The Making of the Inclusive School
  • Asset Protection
  • The Epoch of Bill Wolf II
  • Moore and Wittgenstein on Certainty
  • The American Judaism of Mordecai M. Kaplan
  • The Adventures of Gil Blas
  • One Fish Two Fish Red Fish Blue Fish
  • The Tuscan Secret
  • King of Sun Records 9
  • Automotive NVH Technology
  • Famous & Fun Duets 1
  • Key of Knowledge
  • The Way to Play – Book 1
  • Spatial Pattern in Plankton Communities
  • Christian Anarchist
  • Mediterranean Diet for Two
  • The Collapse of Time
  • The Oxford Encyclopedia of Health Economics
  • Bright Smoke, Cold Fire

Popular Books

  • Sew Cute Creatures
  • Cartography in Central and Eastern Europe
  • Liberating Libya!
  • The Roman Republic of Letters
  • Bloody Mary, Vol. 4
  • The Lilith Summer
  • Hats and Headwear around the World
  • Cinematic Geopolitics
  • A Lantern in the Dark
  • The Pat Conroy Cookbook
  • Debating Divorce
  • Tailwater Trout in the South
  • What's Behind the Research?
  • The Economy
  • Brain On Fire: My Month of Madness
  • Below the Stairs
  • Rainforest Cities
  • Atmospheric Chemistry
  • Critical Literacy in A Digital Era
  • Due Process Protections for Youth
  • Critical Reading in Language Education
  • Latin America and Policy Diffusion
  • Mathematical Models
  • Secrets Of Prosperity
  • The Away Game
  • Law in Medieval Russia
  • Tap the Magic Tree
  • I'm Open to Anything
  • The Pleasures of Leisure
  • Plague in Byzantine Times
©2022 Soparlo Sports Library | Built using WordPress and Responsive Blogily theme by Superb