Technology of Breadmaking:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham [u.a.]
Springer International Publishing
2015
|
| Ausgabe: | 3. ed. |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-703 Volltext Abstract Inhaltsverzeichnis |
| Beschreibung: | 1 Online-Ressource (XX, 408 p. 147 illus., 49 illus. in color) |
| ISBN: | 9783319146874 |
| DOI: | 10.1007/978-3-319-14687-4 |
Internformat
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Datensatz im Suchindex
| _version_ | 1812898875468414976 |
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| adam_text |
TECHNOLOGY OF BREADMAKING
/ CAUVAIN, STANLEY
: 2015
ABSTRACT / INHALTSTEXT
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
TECHNOLOGY OF BREADMAKING
/ CAUVAIN, STANLEY
: 2015
TABLE OF CONTENTS / INHALTSVERZEICHNIS
BREAD—THE PRODUCT
BREADMAKING PROCESSES
FUNCTIONAL INGREDIENTS
MIXING AND DOUGH PROCESSING
PROVING, BAKING AND COOLING
DOUGH RETARDING AND FREEZING
PROCESS CONTROL AND SOFTWARE APPLICATIONS IN BAKING
BAKING AROUND THE WORLD
SPECIALITY FERMENTED GOODS
BREAD SPOILAGE AND STALING
PRINCIPLES OF DOUGH FORMATION
WHEAT MILLING AND FLOUR TESTING
OTHER CEREALS IN BREADMAKING
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT. |
| any_adam_object | 1 |
| author | Cauvain, Stanley P. 1945- |
| author_GND | (DE-588)1183960824 |
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-319-14687-4 |
| edition | 3. ed. |
| format | Electronic eBook |
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| spelling | Cauvain, Stanley P. 1945- Verfasser (DE-588)1183960824 aut Technology of Breadmaking Stanley Cauvain 3. ed. Cham [u.a.] Springer International Publishing 2015 1 Online-Ressource (XX, 408 p. 147 illus., 49 illus. in color) txt rdacontent c rdamedia cr rdacarrier Chemistry Food science Food Science Chemie Brotherstellung (DE-588)4131388-4 gnd rswk-swf Brotherstellung (DE-588)4131388-4 s DE-604 Erscheint auch als Druckausgabe 978-3-319-14686-7 https://doi.org/10.1007/978-3-319-14687-4 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027823131&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Abstract Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027823131&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Cauvain, Stanley P. 1945- Technology of Breadmaking Chemistry Food science Food Science Chemie Brotherstellung (DE-588)4131388-4 gnd |
| subject_GND | (DE-588)4131388-4 |
| title | Technology of Breadmaking |
| title_auth | Technology of Breadmaking |
| title_exact_search | Technology of Breadmaking |
| title_full | Technology of Breadmaking Stanley Cauvain |
| title_fullStr | Technology of Breadmaking Stanley Cauvain |
| title_full_unstemmed | Technology of Breadmaking Stanley Cauvain |
| title_short | Technology of Breadmaking |
| title_sort | technology of breadmaking |
| topic | Chemistry Food science Food Science Chemie Brotherstellung (DE-588)4131388-4 gnd |
| topic_facet | Chemistry Food science Food Science Chemie Brotherstellung |
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