Baking problems solved
- 作者: Cauvain, Stanley P.
- 其他作者: Young, Linda S.
- 出版: Boca Raton :Cambridge, England : CRC Press ;Woodhead Pub. 2001.
- 稽核項: 1 online resource (xvii, 280 pages) :illustrations.
- 叢書名: Woodhead Publishing in food science and technology
- 標題: COOKING , COOKING Courses & Dishes -- Bread. , Cuisson. , Baking. , Aliments Cuisson. , Courses & DishesBread. , Electronic books. , General Science , Produits de boulangerie-pâtisserie. , Aliments
- ISBN: 008100768X , 9780081007686
- ISBN: 1591243343 , 9781591243342 , 0849312213 , 9780849312212
- 試查全文@TNUA:
- 附註: Includes bibliographical references and index. Preliminaries; Contents; Preface; 1 Problem solving a guide; 2 Flours; 3 Fats; 4 Improvers; 5 Other bakery ingredients; 6 Bread; 7 Fermented products; 8 Laminated products; 9 Short pastry; 10 Cakes and sponges; 11 Biscuits; 12 Other bakery products; 13 What is?; Index.
- 摘要: When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101355
- 系統號: 005305632
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
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. 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
來源: Google Book
來源: Google Book
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