01981oam 2200433 450 991070405120332120151022155344.0(CKB)5470000002437143(OCoLC)886546785(EXLCZ)99547000000243714320140812d1988 ua 0engurmn|||||||||txtrdacontentcrdamediacrrdacarrierStratigraphic and structural relations of the Hoodoo Quartzite and Yellowjacket Formation of Middle Proterozoic age from Hoodoo Creek eastward to Mount Taylor, central Idaho ; with a geologic map of the region between the middle fork of the Salmon River and the Salmon River /by E.B. Ekren[Reston, Va.] :Department of the Interior, U.S. Geological Survey,1988.[Washington, D.C.] :United States Government Printing Office.1 online resource (iii, l7 pages, 2 pages of plates) illustrations, 3 maps (some color)U.S. Geological Survey bulletin ;1570Title from title screen (viewed Aug. 4, 2014).Includes bibliographical references (pages 16-17).Geology, StratigraphicPrecambrianGeologyIdahoHoodoo Creek RegionHoodoo Quartzite (Idaho)Yellowjacket Formation (Idaho)Geology, StratigraphicGeologyEkren E. B(Einar Bartlett),1923-1400293Geological Survey (U.S.),COPCOPOCLCOGPOBOOK9910704051203321Stratigraphic and structural relations of the Hoodoo Quartzite and Yellowjacket Formation of Middle Proterozoic age from Hoodoo Creek eastward to Mount Taylor, central Idaho ; with a geologic map of the region between the middle fork of the Salmon River and the Salmon River3525344UNINA04927nam 2200661Ia 450 991102016520332120200520144314.0978661074828097812807482881280748281978047076164904707616449780470995907047099590497814051715261405171529(CKB)1000000000341907(EBL)284271(SSID)ssj0000108549(PQKBManifestationID)11138228(PQKBTitleCode)TC0000108549(PQKBWorkID)10036169(PQKB)10884306(MiAaPQ)EBC284271(OCoLC)184983570(Perlego)2752325(EXLCZ)99100000000034190720050930d2006 uy 0engur|n|---|||||txtccrBaked products science, technology and practice /S.P. Cauvain & L. YoungOxford Blackwell20061 online resource (242 p.)Description based upon print version of record.9781405127028 1405127023 Baked Products: Science, Technology and Practice; Contents; Preface; 1 Current Approaches to the Classification of Bakery Products; Introduction; Historical background to the manufacture of baked products; Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits; The concept of recipe balance in the development of baked products; Reconsidering the basis for baked-product classification; 2 Key Characteristics of Existing Bakery-Product Groups and Typical Variations within Such Groups; What makes baked products different from other processed foods?An introduction to the methods used to characterise baked productsMethods for evaluating the character of baked products; Subjective scoring sheets; Measurement of size; Measurement of volume and density; Measurement of colour; Texture properties; Measurement of cellular structure; Measurement of moisture content; Water activity and its relevance; Key physical characteristics of bread and fermented goods; Key physical characteristics of sponges and cakes; Key physical characteristics of biscuits, crackers and cookies; Key physical characteristics of pastry3 Characterisation of Bakery Products by Formulation and the Key Functional Roles of the Main Ingredients Used In BakingIntroduction; Key functional roles of individual ingredients; How baked-product formulations are expressed; Baker's percent; Total weight percent; Ingredient weight; Other methods; Conversion factors; Typical recipes used in the manufacture of baked products; Relationships between product groups; Flour types; Sample recipes; 4 Ingredients and Their Influences; Wheat flour; Fibre; Soya flour; Cocoa powder; Sugars and sweeteners; Sucrose; Dextrose/glucose syrupsInvert sugar/honeyGlycerol and sorbitol; Fats; Butter; Margarines; Emulsifiers; Egg products; Baking powders and their components; Dried and candied fruits; Chocolate chips; Salt; Yeast; Ascorbic acid and other improvers; Enzymes; Water; Milk products; 5 The Nature of Baked Product Structure; Introduction; Techniques used to evaluate baked-product structure; The formation of cellular structures; The formation and properties of gluten; The role of fat in the formation of baked-product structures; Mechanisms of structure formation and expansion in baked products; Bread and fermented goodsCakes and spongesBiscuits and cookies; Short and sweetened pastry; Savoury pastry; Laminated products and crackers; Flat breads; Doughnuts; Bagels and steam breads; Hot-plate products; 6 Interactions between Formulation and Process Methodologies; Introduction; The main processing methodologies; Mixing; Dividing/scaling/depositing; Forming/moulding/shaping; Expansion and relaxation; Baking; Frying; Boiling and steaming; Using re-work; The contribution of ingredients and formulation to the evolution of current processing methodologies; 7 Heat Transfer and Product Interactions; IntroductionHeat transfer processesTaking 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.Baked productsBaked products.664.752Cauvain Stanley P881287Young L347514MiAaPQMiAaPQMiAaPQBOOK9911020165203321Baked products1968215UNINA