東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Technology of breadmaking

Cauvain, Stanley.

FindBook

Google Book

Amazon

博客來

Technology of breadmaking

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Technology of breadmaking/ by Stanley Cauvain.
作者:	Cauvain, Stanley.
出版者:	Cham :Springer International Publishing : : 2015.,
面頁冊數:	xx, 408 p. :ill., digital ;24 cm.
內容註:	Bread - the product -- Breadmaking processes -- Functional ingredients -- Mixing and dough processing -- Proving, baking and cooling -- Dough retarding and freezing -- Process control and software applications in baking -- Baking around the world -- Speciality fermented goods -- Bread spoilage and staling -- Principles of dough formation -- Wheat milling and flour testing -- Other cereals in breadmaking.
Contained By:	Springer eBooks
標題:	Bread. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-14687-4
ISBN:	9783319146874 (electronic bk.)

Technology of breadmaking
Cauvain, Stanley.

Technology of breadmaking[electronic resource] /by Stanley Cauvain. - 3rd ed. - Cham :Springer International Publishing :2015. - xx, 408 p. :ill., digital ;24 cm.

Bread - the product -- Breadmaking processes -- Functional ingredients -- Mixing and dough processing -- Proving, baking and cooling -- Dough retarding and freezing -- Process control and software applications in baking -- Baking around the world -- Speciality fermented goods -- Bread spoilage and staling -- Principles of dough formation -- Wheat milling and flour testing -- Other cereals in breadmaking.

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. The book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran, and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.

ISBN: 9783319146874 (electronic bk.)

Standard No.: 10.1007/978-3-319-14687-4doiSubjects--Topical Terms:

569218
Bread.

LC Class. No.: TX769

Dewey Class. No.: 664.7523

Technology of breadmaking
LDR:02567nmm a2200325 a 4500 001 1995189
003 DE-He213
005 20150915103658.0
006 m d
007 cr nn 008maaau
008 151019s2015 gw s 0 eng d
020 $a 9783319146874 (electronic bk.)
020 $a 9783319146867 (paper)
024 7 $a 10.1007/978-3-319-14687-4 $2 doi
035 $a 978-3-319-14687-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TX769
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.7523 $2 23
090 $a TX769 $b .C375 2015
100 1 $a Cauvain, Stanley. $3 2134489
245 1 0 $a Technology of breadmaking $h [electronic resource] / $c by Stanley Cauvain.
250 $a 3rd ed.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2015.
300 $a xx, 408 p. : $b ill., digital ; $c 24 cm.
505 0 $a Bread - the product -- Breadmaking processes -- Functional ingredients -- Mixing and dough processing -- Proving, baking and cooling -- Dough retarding and freezing -- Process control and software applications in baking -- Baking around the world -- Speciality fermented goods -- Bread spoilage and staling -- Principles of dough formation -- Wheat milling and flour testing -- Other cereals in breadmaking.
520 $a This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. The book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran, and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
650 0 $a Bread. $3 569218
650 0 $a Bread industry. $3 2134490
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-14687-4
950 $a Chemistry and Materials Science (Springer-11644)