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Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK - Brossura
Libro 25 di 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Sinossi
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the "grain chain", from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties requires new equipment and new techniques and these are covered in depth.
Papers discuss cereals other than wheat and the versatility of wheat flour and its conversion into food, with a strong emphasis on the use of wheat flour for bread making as well as applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The Editors and the Organizing Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology.
Papers discuss cereals other than wheat and the versatility of wheat flour and its conversion into food, with a strong emphasis on the use of wheat flour for bread making as well as applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The Editors and the Organizing Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology.
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Informazioni sull'autore
Stanley P. Cauvin is the Director and Vice President of Research & Development at BakeTran, UK. He is a leading authority in the bread and baking industry and was President of the International Association for Cereal Science and Technology between 2004 and 2006.
Linda Young was a Director at BakeTran and responsible for knowledge systemization and training activities.
Susan Salmon works at Campden and Chorleywood Food Research Association, UK.
Linda Young was a Director at BakeTran and responsible for knowledge systemization and training activities.
Susan Salmon works at Campden and Chorleywood Food Research Association, UK.
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Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, . in Food Science, Technology and Nutrition)
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