Search Results for "bakery-food-manufacture-and-quality-water-control-and-effects"

Bakery Food Manufacture and Quality

Bakery Food Manufacture and Quality

Water Control and Effects

  • Author: Stanley P. Cauvain,Linda S. Young
  • Publisher: John Wiley & Sons
  • ISBN: 1444301098
  • Category: Philosophy
  • Page: 304
  • View: 9534
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Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages

  • Author: Leif H Skibsted,Jens Risbo,Mogens L Andersen
  • Publisher: Elsevier
  • ISBN: 1845699262
  • Category: Technology & Engineering
  • Page: 824
  • View: 9803
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For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Technology of Breadmaking

Technology of Breadmaking

  • Author: Stanley P. Cauvain,Linda S. Young
  • Publisher: Springer Science & Business Media
  • ISBN: 0387385657
  • Category: Technology & Engineering
  • Page: 397
  • View: 2639
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This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.

Handbook of Food Processing

Handbook of Food Processing

Food Safety, Quality, and Manufacturing Processes

  • Author: Theodoros Varzakas,Constantina Tzia
  • Publisher: CRC Press
  • ISBN: 1498721788
  • Category: Technology & Engineering
  • Page: 659
  • View: 7838
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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering. Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Bread Making

Bread Making

Improving Quality

  • Author: S P Cauvain
  • Publisher: Elsevier
  • ISBN: 1855737124
  • Category: Technology & Engineering
  • Page: 608
  • View: 4789
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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination. With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

Bakery Products Science and Technology

Bakery Products Science and Technology

  • Author: Weibiao Zhou,Y. H. Hui
  • Publisher: John Wiley & Sons
  • ISBN: 1119967155
  • Category: Cooking
  • Page: 776
  • View: 6139
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Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, fl our and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the fi nest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. ALSO AVAILABLE Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition Stan Cauvain and Linda Young ISBN: 978-1-4051-7613-2 Gluten-Free Food Science and Technology Edited by Eimear Gallagher ISBN: 978-1-4051-5915-9

Food Australia

Food Australia

Official Journal of CAFTA and AIFST.

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Food industry and trade
  • Page: N.A
  • View: 7413
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Getreide, Mehl und Brot

Getreide, Mehl und Brot

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Baking
  • Page: N.A
  • View: 4245
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Third International Wheat Quality Conference

Third International Wheat Quality Conference

Proceedings : Standing on the Shoulders of Giants-- what We Have Learned and where We are Going : May 22-26, 2005, Manhattan, Kansas, USA

  • Author: Okkyung Kim Chung,G. L. Lockhart
  • Publisher: Amer Assn of Cereal Chemists
  • ISBN: N.A
  • Category: Science
  • Page: 425
  • View: 4255
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Gluten-Free Food Science and Technology

Gluten-Free Food Science and Technology

  • Author: Eimear Gallagher
  • Publisher: John Wiley & Sons
  • ISBN: 9781444316216
  • Category: Technology & Engineering
  • Page: 256
  • View: 1463
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Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Baking Problems Solved

Baking Problems Solved

  • Author: S P Cauvain,L S Young
  • Publisher: Elsevier
  • ISBN: 1855736187
  • Category: Technology & Engineering
  • Page: 304
  • View: 6345
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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 baking Easy to use and invaluable guidance on improving production and quality in bakery products Written by award winning internationally renowned experts

Automatic Control of Food Manufacturing Processes

Automatic Control of Food Manufacturing Processes

  • Author: I. McFarlane
  • Publisher: Springer Science & Business Media
  • ISBN: 9780751402070
  • Category: Cooking
  • Page: 251
  • View: 5399
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In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotechnology and membrane application. Advances have been made in the use of sensors for process control, and the growth of information technology and on-line computer applications continues apace. In addition, plant investment decisions are increasingly determined by quality assurance considerations and have to incorporate a greater emphasis on health and safety issues. The content of this edition has been rearranged to include descriptions of recent developments and to reflect the influence of new technology on the control and operations of automated plant. Original examples have been retained where relevant and these, together with many new illustrations, provide a comprehensive guide to good practice.

Functional Additives for Bakery Foods

Functional Additives for Bakery Foods

  • Author: Clyde E. Stauffer
  • Publisher: Springer Science & Business Media
  • ISBN: 9780442003531
  • Category: Technology & Engineering
  • Page: 279
  • View: 8601
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This book surveys the functions and applications of additives used in baked foods at relatively low levels, details their reaction mechanisms and describes their technological effects, including how each additive helps to create high-quality baked products. Coverage includes oxidants, reductants and mix reducers, surfacants, emulsifiers and dough strengtheners, chemical leavenings, yeast, and gluten and gums. The author presents product applications and covers such important new areas as high fibre breads, enzymes in baking, the use of emulsifiers and vital wheat gluten manufacture.

Successful Quality Control in Food Processing

Successful Quality Control in Food Processing

A Selection of Authoritative Articles and Timely Editorial Comment from Food Industries Reporting the Best of Modern Practice in the Scientific Control of Food Manufacture

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Food
  • Page: 147
  • View: 921
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The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production) 3rd Edition

The Complete Technology Book on Bakery Products (Baking Science with Formulation & Production) 3rd Edition

  • Author: NIIR Board of Consultants & Engineers
  • Publisher: NIIR PROJECT CONSULTANCY SERVICES
  • ISBN: 9381039380
  • Category:
  • Page: 672
  • View: 2613
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Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and dough into baked goods with a firm dry crust and a softer centre". Bakery products have become essential food items of the vast majority of population. The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery foods. Bakery industry has also an important role in popularizing wheat in non-wheat consuming region of the World. With good planning and access to good staff, raw materials and markets, setting up a bakery can represent an excellent enterprise opportunity. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits. The book covers various aspects related to different bakery products with their manufacturing process and also provides contact details of raw material, plant and machinery suppliers with equipment photographs and their technical specifications. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the manufacturing processes of bakery products. It examines the nature of bakery products, the role of the ingredients in determining their quality, processing methods and their control. Various bakery products covered in the book are wheat ingredients, other grain ingredients, shortenings, emulsifiers, antioxidants, water and salt, different types of breads and biscuits, cakes, buns, icings, production of cookie and cracker, spices, flavours, colors, leavened and unleavened products, air-leavened products, chemically leavened bread and rolls, chemically leavened sweet goods, Yeast-leavened plain bread, rolls, dough, preservation of bakery products, milk and egg ingredients, fruits, vegetables, nuts and many more. Food Mixer, Cookie Extruder, Rotary Oven, Biscuit Sandwiching Machine, Tunnel Gas Oven, Flour Mixer, Cookies Rotary Moulder, Bun Divider Moulder, Planetary Mixer, Spiral Mixer, Pillow Packing Machine, Oil Spray Machine are the various equipments described in the book with their photographs and technical specifications. The book aims to provide comprehensive information on different types of bakery products. The book is aimed for food technologist, scientists, research scholars, as well as for new entrepreneurs and those who are engaged in this industry.

Food Manufacture

Food Manufacture

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Food
  • Page: N.A
  • View: 4201
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Includes sections: "Recent patents"; Industrial news, May 1934- ; "Book Reviews", Dec 1937- .

On Food and Cooking : das Standardwerk der Küchenwissenschaft

On Food and Cooking : das Standardwerk der Küchenwissenschaft

  • Author: Harold McGee
  • Publisher: N.A
  • ISBN: 9783875150834
  • Category:
  • Page: 994
  • View: 7377
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Food Business News

Food Business News

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Food industry and trade
  • Page: N.A
  • View: 3547
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Food Industries

Food Industries

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Food industry and trade
  • Page: N.A
  • View: 7974
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Food Processing Handbook

Food Processing Handbook

  • Author: James G. Brennan,Alistair S. Grandison
  • Publisher: John Wiley & Sons
  • ISBN: 3527634371
  • Category: Technology & Engineering
  • Page: 826
  • View: 4412
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006