Bakery Technology and Engineering

By: Samuel A. Matz

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Hardcover | 1 January 1991 | Edition Number 3

At a Glance

Hardcover
864 Pages

Edition Type
Revised

Dimensions(cm)
23.5 x 16.51 x 5.72

Hardcover

$329.00

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This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

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Non-Fiction Cooking, Food & Drink How to Cook & Recipe Books Baking, Cakes, Icing & Sugarcraft Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology

The Materials of Baking
Ingredients from wheat	p. 1
Ingredients from other grains	p. 23
Leaveners and yeast foods	p. 53
Shortenings, emulsifiers, and antioxidants	p. 77
Sweeteners and malt syrup	p. 99
Water and salt	p. 123
Ingredients from milk and eggs	p. 151
Fruits, vegetables, and nuts	p. 179
Spices, flavors, and colors	p. 203
Other ingredients	p. 229
Formulas and Processes
Unleavened bakery products	p. 251
Products leavened with water vapor	p. 283
Air-leavened products	p. 303
Chemically leavened bread and rolls	p. 321
Chemically leavened sweet goods	p. 341
Yeast-leavened plain bread and rolls	p. 361
Continuous, semi-continuous, and expedited doughs	p. 387
Variety breads	p. 403
Yeast-leavened sweet doughs	p. 423
Other yeast-leavened products	p. 443
Adjuncts: washes, glazes, icings, and marshmallow	p. 463
Adjuncts: streusels, pastes, fillings, etc.	p. 483
Equipment and Engineering
Bulk handling of ingredients	p. 501
Weighing and metering equipment	p. 525
Mixers and mixing	p. 547
Dividing, rounding, sheeting, and laminating	p. 569
Fermentation enclosures and brew equipment	p. 589
Forming and molding break-like products	p. 609
Forming cookies and crackers	p. 633
Forming other products	p. 657
Ovens and baking	p. 679
Fryers and frying	p. 701
Pans, panhandling equipment, and slicers	p. 717
Table of Contents provided by Syndetics. All Rights Reserved.

Bakery Technology and Engineering

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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