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The technology of wafers and waffles. I, Operational aspects /
The Technology of Wafers and Waffles: Operational Aspects�i�A�is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delve...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press is an imprint of Elsevier,
[2017]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; The Technology of Wafers and Waffles I: Operational Aspects; Copyright; Dedications ; Contents; Preface; Foreword; Chapter One: Introduction; 1.1. Terminology and Definitions in Wafers and Waffles; 1.1.1. Wafers; 1.1.1.1. Two Meanings; 1.1.1.2. The Characteristics of Wafers; 1.1.1.3. The Two Basic Types of Wafers; 1.1.1.4. Maintaining Consistent Terminology; 1.1.2. Waffles; 1.1.2.1. Maintaining Consistent Terminology; 1.1.3. The Various Products and Terms in the Wafers and Waffles Segment; 1.1.3.1. Belgian Waffles
- 1.1.3.2. Communion Wafer (Host, Altar/Eucharistic/Sacramental Bread)1.1.3.3. Fan Wafers; 1.1.3.4. Flat Wafers; 1.1.3.5. Fortune Cookies; 1.1.3.6. Flute Wafers (Wafer Sticks, Wafer Rolls, Wafer Curls); 1.1.3.7. Hollow Wafers (Shaped Wafers); 1.1.3.8. Noncreamed Wafers; 1.1.3.9. Sandwich Wafer Bars; 1.1.3.10. Snack Size Flute Wafers; 1.1.3.11. Sugar Wafer Biscuits (Wafer Fingers); 1.1.3.12. Wafer Books; 1.1.3.13. Wafer Bread; 1.1.3.14. Wafer Bricelets; 1.1.3.15. Wafer Cookies-Wafer Biscuits; 1.1.3.16. Wafer Cones/Cups; 1.1.3.17. Wafer Paper (German: Oblaten)
- 1.1.3.18. Wafer Pattern and Waffle Pattern1.1.3.19. Wafer Reels; 1.1.3.20. Waffles, Frozen; 1.1.3.21. Waffles, Ready to Eat (RTE); 1.2. Wafers and Waffles-Some Historical Glimpses; 1.2.1. Wafer-The Origins; 1.2.1.1. The Word `W�afel; 1.2.1.2. A Drawing in the `Velislai biblia picta, Dated Between 1325 and 1349; 1.2.1.3. Wafer in Webster's Revised Unabridged Dictionary, 1913 (Page 1621); 1.2.2. Oblate (Host); 1.2.3. Hollow Wafers; Wafer Cones and Cups; 1.2.4. The First Automatic Wafer Ovens; 1.2.5. Vienna 1898-The Birth of a Famous Industrial Sugar Wafer Cookie
- 1.2.6. Sugar Wafer Reels and Flute Wafers (Wafer Sticks)1.2.7. Waffles; 1.2.7.1. Frozen Waffles; Further Reading; Chapter Two: Technology of Main Ingredients-Water and Flours; 2.1. Water-Properties and Functions in Wafer and Waffles; 2.1.1. Introduction and Overview; 2.1.1.1. Water in Wafer and Waffle Manufacturing; 2.1.1.2. Moisture in Wafers and Waffles; 2.1.2. Water Parameters and the Chemistry of Water; 2.1.2.1. Analytical Water Parameters; 2.1.2.2. Important Terms in Water Chemistry; Alkalinity of Water; Conductivity or Specific Conductance of Water; Hardness of Water
- Temporary and Permanent HardnessTDS-Evaporation Residue; 2.1.3. Functions of Water in Wafer and Waffle Processing; 2.1.4. The Hardness of Water: Units, Classes and Impact; 2.1.4.1. International Units for Water Hardness; 2.1.4.2. Hardness Classification; 2.1.4.3. The Impact of Water Hardness and Ionic Composition; 2.1.5. Water Hardness Effects on Wafers and Baking Moulds; 2.1.5.1. The Influence of Water Hardness on Wafer Texture; 2.1.5.2. The Influence of Water Hardness on the Forming of Hot Sugar Wafers; 2.1.5.3. The Influence of Water Hardness on Baking Mould Residues.