Author: Robert Arthur LarsenPublisher:
ISBN:
Category :
Languages : en
Pages : 30
Book Description
The Effect of Heat Treatment on the Value of Nonfat Milk Solids as a Supplement in Bread Baking
Author: Robert Arthur LarsenThe Effect of Heat Treatment on the Value of Non-fat Milk Solids as a Supplement in Bread Baking
Author: Robert Arthur LarsenPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 114
Book Description
Survey of Food and Nutrition Research in the United States ...
Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition ResearchPublisher:
ISBN:
Category : Food
Languages : en
Pages : 358
Book Description
A Compilation or Research Pertaining to Foods and Nutrition in Academic, Gevernmental and Industrial Laboratories.
Survey of Food and Nutrition Research in the United States of America
Author: National Research Council (U.S.). Food and Nutrition BoardPublisher: National Academies
ISBN:
Category : Food
Languages : en
Pages : 388
Book Description
Survey of Food and Nutrition Research in the United States
Author: Survey of Food and Nutrition Research in the United States, 1947
Author: National Research Council (U.S.). Committee on Survey of Food and Nutrition Research of the Food and Nutrition BoardPublisher: National Academies
ISBN:
Category : Food
Languages : en
Pages : 344
Book Description
Some Factors Influencing the Properties, Including the Baking Quality, of Sweet Cream Buttermilk Powder
Author: Joseph Victor RegerPublisher:
ISBN:
Category : Buttermilk
Languages : en
Pages : 218
Book Description
Survey of food and nutrition research in the United States of America, 1947
Author: National Research Council (U.S.). Food and Nutrition Board. Committee on Survey of Food and Nutrition ResearchPublisher:
ISBN:
Category :
Languages : en
Pages : 348
Book Description
A Study of Some Sulfhydryl Groups in Wheat Flour
Author: Ting ChienHandbook of Breadmaking Technology
Author: C. A. StearPublisher: Springer Science & Business Media
ISBN: 1461523753
Category : Technology & Engineering
Languages : en
Pages : 853
Book Description
The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.