LEADER 04014nam 22005895 450 001 9910964618003321 005 20250801073341.0 010 $a1-4757-6690-4 024 7 $a10.1007/978-1-4757-6690-5 035 $a(CKB)2660000000022420 035 $a(SSID)ssj0000933249 035 $a(PQKBManifestationID)11565471 035 $a(PQKBTitleCode)TC0000933249 035 $a(PQKBWorkID)10889529 035 $a(PQKB)11057047 035 $a(DE-He213)978-1-4757-6690-5 035 $a(MiAaPQ)EBC3086225 035 $a(PPN)238085163 035 $a(EXLCZ)992660000000022420 100 $a20130220d1997 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 14$aThe Technology of Cake Making /$fby A.J. Bent, E.B. Bennion, G.S.T. Bamford 205 $a6th ed. 1997. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d1997. 215 $a1 online resource (XII, 421 p. 13 illus.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a0-7514-0349-0 311 08$a1-4419-4742-6 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $a1 Wheat and milling -- 2 Flour specification -- 3 Eggs and egg products -- 4 Baking fats -- 5 Cream, butter and milkfat products -- 6 Lactose -- 7 Sugars -- 8 Chemical aeration -- 9 Yeast aeration -- 10 Emulsions and emulsifiers -- 11 Spices and flavourings -- 12 Nuts used in confectionery -- 13 Fruits used in confectionery -- 14 Jams and Jellies -- 15 Gums and jellying agents -- 16 Chocolate -- 17 Icing, fillings and glazes -- 18 Fermented goods -- 19 Chemically aerated goods -- 20 Pastries -- 21 Cake-making processes -- 22 Sponge goods -- 23 Almond goods -- 24 Gateaux and fancies -- 25 Baking of confectionery goods -- 26 Bakery machinery and plant -- 27 Nutritional value of flour confectionery -- 28 Confectionery test baking -- 29 Water activity in flour confectionery product development -- 30 Packaging of confectionery products -- 31 Reduced sugar and lower fat baked foods. 330 $aThe popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality. 606 $aFood science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a641.3 676 $a664 676 $a664.7525 700 $aBent$b A.J$4aut$4http://id.loc.gov/vocabulary/relators/aut$01846328 702 $aBennion$b E.B$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aBamford$b G.S.T$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910964618003321 996 $aThe Technology of Cake Making$94430599 997 $aUNINA