The Chorleywood bread process:
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2006
|
| Series: | Woodhead Publishing in food science, technology, and nutrition
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| Subjects: | |
| Online Access: | Volltext |
| Item Description: | Includes bibliographical references and index The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making. The first book to describe the Chorleywood Bread ProcessReviews ingredient quality and quantitiesConsiders how knowledge-based software systems can help manage the process |
| Physical Description: | 1 Online-Ressource (x, 178 p.) |
| ISBN: | 1845691431 9781845691431 1855739623 9781855739628 9780849391316 0849391318 |
Staff View
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Record in the Search Index
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| author | Cauvain, Stanley P. |
| author_facet | Cauvain, Stanley P. |
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| ctrlnum | (OCoLC)236341936 (DE-599)BVBBV042313409 |
| dewey-full | 664.7523 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.7523 |
| dewey-search | 664.7523 |
| dewey-sort | 3664.7523 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313409 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1845691431 9781845691431 1855739623 9781855739628 9780849391316 0849391318 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750400 |
| oclc_num | 236341936 |
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| physical | 1 Online-Ressource (x, 178 p.) |
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| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | CRC Press |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Cauvain, Stanley P. Verfasser aut The Chorleywood bread process Stanley P. Cauvain and Linda S. Young Boca Raton, FL CRC Press 2006 1 Online-Ressource (x, 178 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references and index The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making. The first book to describe the Chorleywood Bread ProcessReviews ingredient quality and quantitiesConsiders how knowledge-based software systems can help manage the process Flour Milling and Baking Research Association Bread Bread industry Technological innovations Young, Linda S. Sonstige oth http://www.sciencedirect.com/science/book/9781855739628 Verlag Volltext |
| spellingShingle | Cauvain, Stanley P. The Chorleywood bread process Flour Milling and Baking Research Association Bread Bread industry Technological innovations |
| title | The Chorleywood bread process |
| title_auth | The Chorleywood bread process |
| title_exact_search | The Chorleywood bread process |
| title_full | The Chorleywood bread process Stanley P. Cauvain and Linda S. Young |
| title_fullStr | The Chorleywood bread process Stanley P. Cauvain and Linda S. Young |
| title_full_unstemmed | The Chorleywood bread process Stanley P. Cauvain and Linda S. Young |
| title_short | The Chorleywood bread process |
| title_sort | the chorleywood bread process |
| topic | Flour Milling and Baking Research Association Bread Bread industry Technological innovations |
| topic_facet | Flour Milling and Baking Research Association Bread Bread industry Technological innovations |
| url | http://www.sciencedirect.com/science/book/9781855739628 |
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