Articoli correlati a Food Engineering Aspects of Baking Sweet Goods
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.
With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products.
Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
L'autore:
Servet Gülüm Sumnu, Serpil Sahin
Contenuti:
Preface Soft Wheat Quality
E. J. Tanhehco and P. K.W. Ng
Functions of Ingredients in the Baking of Sweet Goods
D. Indrani and G. V. Rao
Chemical Reactions in the Processing of Soft Wheat Products
H. K. and V. Gökmen
Cake Emulsions
S. S. Sahi
Cake Batter Rheology
S. Sahin
Cookie Dough Rheology
M. E. Yener
Technology of Cake Production
S. Tireki
Technology of Cookie Production
S. Tireki
Heat and Mass Transfer during Baking of Sweet Goods
W. Zhou and N. Therdthai
S. S. Sablani
Alternative Baking Technologies
D. Kocer, M. V. Karwe, and S. G. Sumnu
Low-Sugar and Low-Fat Sweet Goods
M.l Gómez
Index
E. J. Tanhehco and P. K.W. Ng
Functions of Ingredients in the Baking of Sweet Goods
D. Indrani and G. V. Rao
Chemical Reactions in the Processing of Soft Wheat Products
H. K. and V. Gökmen
Cake Emulsions
S. S. Sahi
Cake Batter Rheology
S. Sahin
Cookie Dough Rheology
M. E. Yener
Technology of Cake Production
S. Tireki
Technology of Cookie Production
S. Tireki
Heat and Mass Transfer during Baking of Sweet Goods
W. Zhou and N. Therdthai
S. S. Sablani
Alternative Baking Technologies
D. Kocer, M. V. Karwe, and S. G. Sumnu
Low-Sugar and Low-Fat Sweet Goods
M.l Gómez
Index
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreCRC Press
- Data di pubblicazione2008
- ISBN 10 1420052748
- ISBN 13 9781420052749
- RilegaturaCopertina rigida
- Numero edizione1
- Numero di pagine308
- RedattoreSumnu Servet Gulum, Sahin Serpil
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Food Engineering Aspects Of Baking Sweet Goods (Original Price £ 147.00)
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Descrizione libro Condizione: Brand New. New. SoftCover International edition. Different ISBN and Cover image but contents are same as US edition. Excellent Customer Service. Codice articolo ABEOCT23-114034
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FOOD ENGINEERING ASPECTS OF BAKING SWEET GOODS (ORIGINAL PRICE £ 147.00)
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Descrizione libro Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Servet Gueluem Sumnu, Serpil SahinMost baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and scien. Codice articolo 595754270
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Descrizione libro Hardcover. Condizione: Brand New. 1st edition. 304 pages. 9.25x6.50x1.00 inches. In Stock. Codice articolo __1420052748
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(2008)
ISBN 10: 1420052748
ISBN 13: 9781420052749
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Descrizione libro Condizione: New. First Edition. First Edition thus. Food Engineering Aspects Of Baking Sweet Goods by Serpil Sahin. ISBN:9781420052749. Collectible item in excellent condition. Codice articolo 1420052749
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