The Technology of Cake Making /

This book continues to be the commercial cake maker's 'bible'. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Bennion, E. B.
Otros Autores: Bamford, G. S. T., Bent, A. J.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boston, MA : Springer US, 1997.
Edición:Sixth edition.
Temas:
Chemistry.
Food science.
Chimie.
Science des aliments.
chemistry.
Food science
Chemistry
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1 Wheat and milling
  • 2 Flour specification
  • 3 Eggs and egg products
  • 4 Baking fats
  • 5 Cream, butter and milkfat products
  • 6 Lactose
  • 7 Sugars
  • 8 Chemical aeration
  • 9 Yeast aeration
  • 10 Emulsions and emulsifiers
  • 11 Spices and flavourings
  • 12 Nuts used in confectionery
  • 13 Fruits used in confectionery
  • 14 Jams and Jellies
  • 15 Gums and jellying agents
  • 16 Chocolate
  • 17 Icing, fillings and glazes
  • 18 Fermented goods
  • 19 Chemically aerated goods
  • 20 Pastries
  • 21 Cake-making processes
  • 22 Sponge goods
  • 23 Almond goods
  • 24 Gateaux and fancies
  • 25 Baking of confectionery goods
  • 26 Bakery machinery and plant
  • 27 Nutritional value of flour confectionery
  • 28 Confectionery test baking
  • 29 Water activity in flour confectionery product development
  • 30 Packaging of confectionery products
  • 31 Reduced sugar and lower fat baked foods.

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