Baking Problems Solved (2nd Ed.) Woodhead Publishing Series in Food Science, Technology and Nutrition Series
Auteur : Cauvain Stanley P.
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.
The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.
1. Introduction to Problem-Solving Techniques 2. Raw Materials 3. Key Relationships Between Ingredients, Recipes and Baked Product Qualities 4. Bread and Other Fermented Products 5. Cakes, Sponges and Muffins 6. Biscuits, Cookies, Crackers and Wafers 7. Pastries 8. Other Bakery Products 9. Processes and Equipment 10. Testing Methods 11. What?
- Uses a detailed and clear question and answer format that is ideal for quick reference
- Combines new, up-to-date problems and solutions with the best of the previous volume
- Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry
Date de parution : 02-2017
Ouvrage de 572 p.
15x22.8 cm
Thème de Baking Problems Solved :
Mots-clés :
Aeration; Analysis; Apple pie; Baking; Biscuits; Bloomer; Bohn's spot test; Bread; Cake; Cakes; Checking; Checklists; Chorleywood bread process; Choux; Colour; Cookies; Cottage loaf; Crackers; Cracking; Croissant; Crumpets; Danish pastry; Deep freezing; Doughnuts; Farls; Fat; Fermented products; Flour; Four-piecing; Fruit cake; Glass transition; Glycaemic index; Grains; Holes; Hydration; Hydrolysis; Improvers; Knowing-back; Knowledge fragment; Knowledge tree; Laminated products; Macaroon; Meringue; Mixers; Modelling; Modified atmosphere; Mould; Moulding; Muffins; Osmotic pressure; PH; Par-baking; Phosphatase; Pikelets; Polyol; Probiotic; Problem solving; Puff pastry; Resistant starch; Retarding; Rolls; Royal icing; Scone; Shape; Shortcrust pastry; Specific gravity; Sponge; Sponges; Sugar paste; Sugars; Synergy; Synerisis; Temperature; Texture; Trimmings; Vacuum cooling; Volume; Wafers; Water activity; Wheat