Technology of breadmaking

The Resource Technology of breadmaking

Label

Technology of breadmaking

Statement of responsibility

[compiled and edited by] Stanley P. Cauvain and Linda S. Young

Language

eng

Summary

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 foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran

Cataloging source

GW5XE

Dewey number

664.7523

Illustrations

illustrations

Index

index present

LC call number

TX769

LC item number

.T38 2007eb

Literary form

non fiction

NAL call number

TX769

NAL item number

.T43 2007

Nature of contents

dictionaries
bibliography

Context

Context of Technology of breadmaking

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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.

Context

Work of

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.

Context

Work of

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.