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Bakery Technology and Engineering
  • Language: en
  • Pages: 853

Bakery Technology and Engineering

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.

Cookie and cracker technology
  • Language: en
  • Pages: 404

Cookie and cracker technology

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Chemistry and Technology of Cereals as Food and Feed
  • Language: en
  • Pages: 751

Chemistry and Technology of Cereals as Food and Feed

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Snack Food Technology
  • Language: en
  • Pages: 415

Snack Food Technology

This book fills a need for a technological guide in a field that has experi enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona bly detailed description of every major snack processing method and prod uct current in the United States. If any read...

Cereal Science
  • Language: en
  • Pages: 248

Cereal Science

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Cereal Technology
  • Language: en
  • Pages: 400

Cereal Technology

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Water in foods
  • Language: en
  • Pages: 275

Water in foods

  • Type: Book
  • -
  • Published: 1965
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  • Publisher: Unknown

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Formulas and Processes for Bakers
  • Language: en
  • Pages: 405

Formulas and Processes for Bakers

  • Type: Book
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  • Published: 1997
  • -
  • Publisher: Unknown

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Glossary of Cereal Science and Technology
  • Language: en
  • Pages: 228

Glossary of Cereal Science and Technology

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Glossary of Milling and Baking Terms
  • Language: en
  • Pages: 128

Glossary of Milling and Baking Terms

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