Baking Problems Solved
eBook - ePub

Baking Problems Solved

  1. 572 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Baking Problems Solved

About this book

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

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Yes, you can access Baking Problems Solved by Stanley P. Cauvain in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Preface to the First Edition
  6. Preface to the Second Edition
  7. Woodhead Publishing Series in Food Science, Technology and Nutrition
  8. Chapter 1. Introduction to Problem-Solving Techniques
  9. Chapter 2. Raw Materials
  10. Chapter 3. Key Relationships Between Ingredients, Recipes and Baked Product Qualities
  11. Chapter 4. Bread and Other Fermented Products
  12. Chapter 5. Cakes, Sponges and Muffins
  13. Chapter 6. Biscuits, Cookies, Crackers and Wafers
  14. Chapter 7. Pastries
  15. Chapter 8. Other Bakery Products
  16. Chapter 9. Processes and Equipment
  17. Chapter 10. Testing Methods
  18. Chapter 11. What?
  19. Index