Technology of breadmaking

Resource Information

The work Technology of breadmaking represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.

Label

Technology of breadmaking

Statement of responsibility

Stanley Cauvain

Creator

• Cauvain, Stanley P
• Cauvain, Stanley P

Author

• Cauvain, Stanley P
• Cauvain, Stanley P

Subject

• Bread
• Bread industry

Language

eng

Summary

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. The book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran, and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia

Cataloging source

N$T

Dewey number

664/.7523

Index

index present

LC call number

TX769

LC item number

.C38 2015eb

Literary form

non fiction

Nature of contents

• dictionaries
• bibliography