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Author: Stanley P. Cauvain Publisher: John Wiley & Sons ISBN: 1405171529 Category : Cooking Languages : en Pages : 240
Book Description
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Author: Stanley P. Cauvain Publisher: John Wiley & Sons ISBN: 1405171529 Category : Cooking Languages : en Pages : 240
Book Description
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Author: Jeffery L Casper Publisher: Elsevier ISBN: 0128123672 Category : Technology & Engineering Languages : en Pages : 98
Book Description
One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac disease to gluten intolerance; they also cater to the millions of individuals who seek a gluten-free diet. Gluten-Free Baked Products is a practical guide on the development, manufacturing, and marketing of gluten-free baked products. The book gives readers an entry-level understanding of gluten-free product requirements, their production, and the breadth of ingredients available to baked product developers. This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, and quality assurance and regulatory professionals. Nutrition enthusiasts and consumers following a gluten-free diet for medical reasons will also find this book useful. Gluten-Free Baked Products can serve as a supplemental resource for students and faculty of general food science courses, as well as those covering product development, food allergies, and autoimmune conditions. Whether you are a student, professional in the food industry, or nutrition enthusiast, this book offers an easy way to understand the complex world of gluten-free baking Coverage includes: A detailed discussion on celiac disease, wheat allergies, and gluten intolerance, including symptoms, diagnosis, and nutritional deficiencies A marketing perspective on the consumer segments of gluten-free products, as well as the market size and growth trends Formulations and processing of gluten-free breads, snacks, and pasta products, as well as cookies, cakes, and other batter-based products Manufacturing and supply chain best practices, certification procedures, regulations, and labeling requirements A comprehensive discussion of the ingredients used when formulating gluten-free products, including flours, starches, maltodextrins, corn/maize, millet, oats, rice, sorghum, teff, pseudocereals, inulin, tubers, legumes, noncereal proteins, enzymes, and gums/hydrocolloids
Author: Rosie Daykin Publisher: Knopf ISBN: 1101875097 Category : Cooking Languages : en Pages : 320
Book Description
Butter Baked Goods began as a tiny bakery in Vancouver. Opened in 2007 by Rosie Daykin, the bakery is a pink-and-pistachio slice of heaven, its counters overflowing with irresistible treats. Not long after opening, word got out about the bakery’s marshmallows, and Butter Baked Goods soon became known as the home of the very best gourmet marshmallow in North America, a delicious morsel that can now be found in more than 300 stores. The recipe for Butter’s Famous Marshmallows is just one of the gems tucked inside the pages of this beautiful book. Other recipes include: SATURDAY MORNING CINNY BUNS & CHOCOLATE PISTACHIO POUND LOAF MAPLE SNICKERDOODLE SANDWICH COOKIES & DOUBLE CHOCOLATE TOFFEE BISCOTTI CHOCOLATE BERRY CHEESECAKE BARS & PUMPKIN CHOCOLATE CHIP BLONDIES BUTTER’S CLASSIC WHITE CAKE & APPLE CAKE WITH MAPLE SAUCE PEANUT BUTTER AND JELLY CUPCAKES & RED VELVET WHOOPIE PIES BUTTER’S LEMON MERINGUE TART & SOUR CREAM RHUBARB PIE CHOCOLATE HONEYCOMB BRITTLE & SURPRISE MOCHA FUDGE And a whole chapter dedicated to BUTTER CREAMS AND FROSTINGS, with Rosie’s top tips for “spreading the love”! But don’t be intimidated! Every recipe in Butter Baked Goods has simple instructions written in an accessible and easy-to-follow style, plus tips on how to stock your pantry and your toolbox with everything that you’ll need to get started. Everyone can create Butter’s delectable desserts—from grandmothers who have been baking all their lives to teenagers making their very first cupcakes. Rosie’s baking is not about trickery, flamboyance, or hard-to-find ingredients, but about great-tasting, homemade treats that celebrate life’s milestones: birthdays, Thanksgiving, Christmas, Easter, baby showers, bridal showers, or just that gloomy afternoon when you need a little pick-me-up. Butter Baked Goods showcases nostalgic home baking at its very best.
Author: William P Edwards Publisher: Royal Society of Chemistry ISBN: 1782626301 Category : Technology & Engineering Languages : en Pages :
Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author: Gooseberry Patch Publisher: Rowman & Littlefield ISBN: 1620934078 Category : Cooking Languages : en Pages : 227
Book Description
Some of our most cherished memories are of visits to Grandma's house...and the wonderful meals she cooked for us. When she called us down for breakfast, we knew there would be homemade caramel rolls and hot cocoa waiting, just for us. In chilly weather, there was always a hearty kettle of vegetable soup or chili simmering on her stove. At dinnertime, the table overflowed with tender chicken and noodles or slow-baked pot roast, buttery mashed potatoes, brown sugar carrots (because she knew we wouldn't eat them, otherwise!) and salads, fresh-picked from her garden. Her cookie jar was filled with our favorite snickerdoodles or chocolate chip cookies, and there was always a frosted layer cake in the cake stand. So many delicious memories! From Grandma's Recipe Box is chock-full of all these recipes and more, shared by cooks like you, handed down through generations and still enjoyed today. We've included easy tips for adding down-home flavor to meals, and for making get-togethers with family & friends special. If you enjoy old-fashioned comfort food, you'll love the recipes in this cookbook! 225 Recipes
Author: Jessie Oleson Moore Publisher: Sasquatch Books ISBN: 1570618542 Category : Cooking Languages : en Pages : 352
Book Description
Have you ever wondered where the ideas for baking red velvet cupcakes, brownies, birthday cake, Girl Scout cookies, and other dessert recipes came from? Discover the history behind America's most popular and nostalgic desserts with popular CakeSpy blogger and self-proclaimed "dessert detective" Jessie Oleson Moore. Moore has put her sweet-sleuthing skills to work uncovering the fascinating histories and tastiest recipes for America's favorite sweets, including whoopee pies, chocolate chip cookies, Baked Alaska, and New York cheesecake. From romantic musings on how desserts got their names to sugar-fueled scandals, these classic recipes and photographs are guaranteed to offer food for thought and leave you with plenty of room for dessert.
Author: Y. H. Hui Publisher: John Wiley & Sons ISBN: 0470276320 Category : Technology & Engineering Languages : en Pages : 589
Book Description
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Author: Matt Lewis Publisher: Stewart, Tabori & Chang ISBN: 9781584797210 Category : Cooking Languages : en Pages : 0
Book Description
As featured on The Martha Stewart Show and The Today Show and in People Magazine! Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods. Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . . Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed. Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.
Author: Stanley P. Cauvain
Author: Stanley P. Cauvain
Author: Jeffery L Casper
Author: Rosie Daykin
Author: William P Edwards
Author: Gooseberry Patch
Author: Jessie Oleson Moore
Author: Y. H. Hui
Author: Matt Lewis
Author: Ruth H. Matthews
Author: Consumer and Food Economics Institute (U.S.)