Cover for Baking Problems Solved

Baking Problems Solved

A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition

Book • Second Edition2017

Authors:

Stanley P. Cauvain

Baking Problems Solved

A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition

Book • Second Edition2017

 

Cover for Baking Problems Solved

Authors:

Stanley P. Cauvain

Browse this book

Book description

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solvin ... read full description

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  2. Book chapterAbstract only

    Chapter 1 - Introduction to Problem-Solving Techniques

    Pages 1-32

  3. Book chapterAbstract only

    Chapter 2 - Raw Materials

    Pages 33-144

  4. Book chapterAbstract only

    Chapter 3 - Key Relationships Between Ingredients, Recipes and Baked Product Qualities

    Pages 145-152

  5. Book chapterAbstract only

    Chapter 4 - Bread and Other Fermented Products

    Pages 153-234

  6. Book chapterAbstract only

    Chapter 5 - Cakes, Sponges and Muffins

    Pages 235-298

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    Chapter 6 - Biscuits, Cookies, Crackers and Wafers

    Pages 299-329

  8. Book chapterAbstract only

    Chapter 7 - Pastries

    Pages 331-374

  9. Book chapterAbstract only

    Chapter 8 - Other Bakery Products

    Pages 375-441

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    Chapter 9 - Processes and Equipment

    Pages 443-467

  11. Book chapterAbstract only

    Chapter 10 - Testing Methods

    Pages 469-480

  12. Book chapterAbstract only

    Chapter 11 - What?

    Pages 481-500

  13. Book chapterNo access

    Index

    Pages 501-513

About the book

Description

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.

The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.

The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.

Key Features

  • Uses a detailed and clear question and answer format that is ideal for quick reference
  • Combines new, up-to-date problems and solutions with the best of the previous volume
  • Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry
  • Uses a detailed and clear question and answer format that is ideal for quick reference
  • Combines new, up-to-date problems and solutions with the best of the previous volume
  • Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry

Details

ISBN

978-0-08-100765-5

Language

English

Published

2017

Copyright

Copyright © 2017 Elsevier Ltd. All rights reserved.

Imprint

Woodhead Publishing

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Authors

Stanley P. Cauvain