Author: Richard Newell HartPublisher:
ISBN:
Category : Baking-powder
Languages : en
Pages : 116
Book Description
Leavening Agents
Author: Richard Newell HartPublisher:
ISBN:
Category : Baking-powder
Languages : en
Pages : 116
Book Description
Baking Powder and Other Leavening Agents
Author: Frederick Norman FootPublisher:
ISBN:
Category : Baking powder
Languages : en
Pages : 94
Book Description
Baking Powder and Other Leavening Agents
Author: Frederick Norman FootPublisher:
ISBN:
Category : Baking powder
Languages : en
Pages : 106
Book Description
The Science of Bakery Products
Author: W. P. EdwardsPublisher: Royal Society of Chemistry
ISBN: 0854044868
Category : Cooking
Languages : en
Pages : 274
Book Description
From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry.
Professional Baking
Author: Wayne GisslenPublisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Handbook of Food Products Manufacturing, 2 Volume Set
Author: Nirmal K. SinhaPublisher: John Wiley and Sons
ISBN: 0470049642
Category : Technology & Engineering
Languages : en
Pages : 2317
Book Description
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Food: Facts And Principles
Author: N. Shakuntala O. ManayPublisher: New Age International
ISBN: 9788122413250
Category : Food
Languages : en
Pages : 568
Book Description
The Book Deals With Foods From The Point Of View Of Cultural Practices In India. Each Food Is Discussed From The Point Of Its Production, Processing And Utilization In The Indian Context. Foods Of Special Importance In The Indian Diet Like Pulses, Spices And Nuts Are Considered At Length. The Book Gives A Comprehensive Account Of Foods And Their Products With Regard To Production, Composition, Nutritive Value, Uses And Preservation. Indigenous Food Preparations Based On Fermented Rice And Pulse, Milk And Indian Confectionery Have Been Discussed. Various Laws Issued By The Government To Control Food Quality Are Highlighted. Food Is More Than Nutrients. In Addition To Nursing Our Body And Promoting Good Health, Foods Have An Affect On Our Mind, Emotion And Spiritual Life. There Is Of Late, A Great Awareness In The Relationship Of Food And Spiritual Life. Hence, A New Chapter On Nutrition, Health And Food Consciousness Is Included In The Second Edition.
Leavening Agents
Author: Hart Richard N.Publisher:
ISBN: 9780243758944
Category :
Languages : en
Pages :
Book Description
Leavening Agents: Yeast, Leaven, Salt-Rising Fermentation, Baking Powder, Aerated Bread, Milk Powder
Author: Richard Newell HartPublisher:
ISBN: 9781375417532
Category : Cooking
Languages : en
Pages : 98
Book Description
Home Economics Technology Iv' 2005 Ed.
Author: Publisher: Rex Bookstore, Inc.
ISBN: 9789712342219
Category :
Languages : en
Pages : 242
Book Description