+612 9045 4394
 
CHECKOUT
Bakery Technology and Engineering - Samuel A. Matz

Bakery Technology and Engineering

Hardcover

Published: January 1991
Ships: 7 to 10 business days
7 to 10 business days
RRP $831.99
$575.80
31%
OFF
or 4 easy payments of $143.95 with Learn more

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.

The Materials of Baking
Ingredients from wheatp. 1
Ingredients from other grainsp. 23
Leaveners and yeast foodsp. 53
Shortenings, emulsifiers, and antioxidantsp. 77
Sweeteners and malt syrupp. 99
Water and saltp. 123
Ingredients from milk and eggsp. 151
Fruits, vegetables, and nutsp. 179
Spices, flavors, and colorsp. 203
Other ingredientsp. 229
Formulas and Processes
Unleavened bakery productsp. 251
Products leavened with water vaporp. 283
Air-leavened productsp. 303
Chemically leavened bread and rollsp. 321
Chemically leavened sweet goodsp. 341
Yeast-leavened plain bread and rollsp. 361
Continuous, semi-continuous, and expedited doughsp. 387
Variety breadsp. 403
Yeast-leavened sweet doughsp. 423
Other yeast-leavened productsp. 443
Adjuncts: washes, glazes, icings, and marshmallowp. 463
Adjuncts: streusels, pastes, fillings, etc.p. 483
Equipment and Engineering
Bulk handling of ingredientsp. 501
Weighing and metering equipmentp. 525
Mixers and mixingp. 547
Dividing, rounding, sheeting, and laminatingp. 569
Fermentation enclosures and brew equipmentp. 589
Forming and molding break-like productsp. 609
Forming cookies and crackersp. 633
Forming other productsp. 657
Ovens and bakingp. 679
Fryers and fryingp. 701
Pans, panhandling equipment, and slicersp. 717
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9780442308551
ISBN-10: 0442308558
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 854
Published: January 1991
Publisher: Kluwer Academic Publishers Group
Country of Publication: NL
Dimensions (cm): 23.5 x 16.51  x 5.72
Weight (kg): 1.79
Edition Number: 3
Edition Type: Revised