The format of the present book is generally the same as that of the first and second editions. A series of chapters on bakery ingredients is followed by twelve chapters about formulas and processes, and after that, by several chapters on equipment and engineering. Finally, a chapter on staling and spoiling reactions and means of preventing or delaying them, a chapter on computer applications in the bakery, and a chapter on sanitation and safety complete the book. In the first and second editions the final section consisted of lengthy discussions of the administration and practice of product development and quality assurance.Bakery Technology and Engineering is not directed just to cereal chemists and bakery engineers, although its most obvious appeal is to those groups. Food technologists connected with industries that supply ingredients, equipment, and packaging materials to bakeries should find the book helpful in directing new product development and product improvement studies. Marketing and sales personnel should find the subject matter to be of value in orienting themselves with respect to factors affecting product quality and the economics of production. This book covers much the same ground as the set of four books, Ingredients for Bakers, Formulas and Processes for Bakers, Equipment for Bakers, and Bakery Technology, which were issued during the years 1987 through 1990, but the information in the older books has been updated and condensed.
|Publishers||CBS Publishers & Distributors|
|Subject||Food Science & Technology|
|About the Author||NA|
Write Your Own Review
Sheet Metal Press Tools Design And Making A Practical Approach