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The Chorleywood Bread Process Cauvain Young Hardback Woodhead Publishing
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Standort: Oakland, California, USA
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eBay-Artikelnr.:376212647860
Artikelmerkmale
- Artikelzustand
- BIC Subject Area 1
- Food & beverage technology [TDCT]
- ISBN
- 9781855739628
Über dieses Produkt
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
1855739623
ISBN-13
9781855739628
eBay Product ID (ePID)
117220769
Product Key Features
Number of Pages
192 Pages
Publication Name
Chorleywood Bread Process
Language
English
Subject
Food Science, Methods / Baking
Publication Year
2006
Type
Textbook
Subject Area
Cooking, Technology & Engineering
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Format
Hardcover
Dimensions
Item Length
9.2 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Scholarly & Professional
Dewey Edition
22
Reviews
The technical details and the jargon of breadmaking are explained and the logically organised contents are written in an accessible and engaging style., Institute of Chemical Engineers ...a comprehensive, concise and well written bread making book. Highly recommend for all baking professionals who work in a plant bakery., Customer review, "The technical details and the jargon of breadmaking are explained and the logically organised contents are written in an accessible and engaging style." --Institute of Chemical Engineers
TitleLeading
The
Illustrated
Yes
Dewey Decimal
664.7523
Table Of Content
The basic principles of breadmaking; A brief history of the Chorleywood Bread Process; Chorleywood Bread Process fundamentals; Ingredient qualities and quantities in the Chorleywood Bread Process; Dough mixing and the Chorleywood Bread Process; Processing Chorleywood Bread Process doughs; Optimising quality with the Chorleywood Bread Process; Knowledge-based systems and the Chorleywood Bread Process; Variety bread production with the Chorleywood Bread Process; Applications of the Chorleywood Bread Process; The future for the Chorleywood Bread Process.
Synopsis
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making. The first book to describe the Chorleywood Bread Process Reviews ingredient quality and quantities Considers how knowledge-based software systems can help manage the process, The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.
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