Science, Technology and Practice
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Baked Products by S. P. Cauvain
Book DescriptionTaking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.
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Book DetailsISBN: 9781405127028
(256mm x 186mm x 20mm)
Imprint: Blackwell Publishing Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 11-Sep-2006
Country of Publication: United Kingdom
Books By Author S. P. Cauvain
Bakery Food Manufacture and Quality, Hardback (August 2008)» View all books by S. P. Cauvain
Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals Emphasis on shelf-life, organoleptic quality control, and determination of water activity and availability Includes a series of case studies which provide practical examples of various industry scenarios.
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Author Biography - S. P. Cauvain
With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.
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