Call Boomerang Books 1300 36 33 32

Get Latest Book News + FREE Shipping. Subscribe to the Boomerang Books Bulletin eNewsletter right now!

Description - Bakery Food Manufacture and Quality by S. P. Cauvain

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.

Buy Bakery Food Manufacture and Quality by S. P. Cauvain from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9781405176132
ISBN-10: 140517613X
Format: Hardback
(256mm x 182mm x 21mm)
Pages: 304
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 29-Aug-2008
Country of Publication: United Kingdom

Book Reviews - Bakery Food Manufacture and Quality by S. P. Cauvain

» Have you read this book? We'd like to know what you think about it - write a review about Bakery Food Manufacture and Quality book by S. P. Cauvain and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a Boomerang Books Account Holder - it's free to sign up and there are great benefits!)

Write Review


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. www.BakeTran.com

Books By S. P. Cauvain

Baked Products by S. P. Cauvain
Hardback, September 2006
$332.96