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Series Editor's Preface ix
Preface xi
About the Series Editor xiii
About the Editors xv
Contributors xvii
Soft Wheat Quality Edmund J. Tanhehco Perry K.W. Ng 1
Functions of Ingredients in the Baking of Sweet Goods Dasappa Indrani Gandham Venkateswara Rao 31
Chemical Reactions in the Processing of Soft Wheat Products Hamit Koksel Vural Gokmen 49
Cake Emulsions Sarabjit S. Sahi 81
Cake Batter Rheology Serpil Sahin 99
Cookie Dough Rheology Meryem Esra Yener 121
Technology of Cake Production Suzan Tireki 149
Technology of Cookie Production Suzan Tireki 159
Heat and Mass Transfer during Baking of Sweet Goods Weibiao Zhou Nantawan Therdthai 173
Physical and Thermal Properties of Sweet Goods Shyam S. Sablani 191
Alternative Baking Technologies Dilek Kocer Mukund V. Karwe Servet Gulum Sumnu 215
Low-Sugar and Low-Fat Sweet Goods Manuel Gomez 245
Index 275
| Price | Condition | Delivery | Seller | Action |
| $175.32 | Digital |
| WonderClub |
Joseph Gibbons
reviewed Food Engineering Aspects of Baking Sweet Goods on September 19, 2017
Food Engineering Aspects of Baking Sweet Goods
Maida Heatter is the grand dame of baking, and her cookbook reminds of trying to read your grandmother's recipes. The instructions are all there, I just think there is more to baking than mixing ingredients. I like books that are more visual, and there are no illustrations or photos in this book. It's not for the social media age group, for sure. I did find it interesting that she had a cake recipe from the Neiman Marcus store. She does include recipes from different restaurants for cakes people have raved about, including one from a New York recipe that Robert Redford liked. She admits she was just attracted to the recipe because of his photo. I guess you call that a thirst trap for a baker.
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Add Food Engineering Aspects of Baking Sweet Goods, Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current , Food Engineering Aspects of Baking Sweet Goods to the inventory that you are selling on WonderClubX
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Add Food Engineering Aspects of Baking Sweet Goods, Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current , Food Engineering Aspects of Baking Sweet Goods to your collection on WonderClub |