LEADER 00747nam0-22002651i-450- 001 990003635720403321 005 20001010 035 $a000363572 035 $aFED01000363572 035 $a(Aleph)000363572FED01 035 $a000363572 100 $a20000920d1901----km-y0itay50------ba 101 0 $aita 105 $ay-------001yy 200 1 $aBilancio di previsione dell'entrata per l'esercizio. 1902$fComune di Napoli 210 $aNapoli$cs.e.$d1901 710 02$aNapoli$0374308 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990003635720403321 952 $aSE 048.08.014-$bS.I.$fDECSE 959 $aDECSE 996 $aBilancio di previsione dell'entrata per l'esercizio. 1902$9503049 997 $aUNINA DB $aING01 LEADER 04796nam 22005295 450 001 9910974883203321 005 20250818110111.0 010 $a1-4615-2375-3 024 7 $a10.1007/978-1-4615-2375-8 035 $a(CKB)3400000000094852 035 $a(SSID)ssj0000806527 035 $a(PQKBManifestationID)11440876 035 $a(PQKBTitleCode)TC0000806527 035 $a(PQKBWorkID)10749594 035 $a(PQKB)11367219 035 $a(DE-He213)978-1-4615-2375-8 035 $a(MiAaPQ)EBC3081641 035 $a(PPN)237924536 035 $a(EXLCZ)993400000000094852 100 $a20121227d1990 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of Breadmaking Technology /$fby C. A. Stear 205 $a1st ed. 1990. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d1990. 215 $a1 online resource (XII, 848 p. 13 illus.) 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a1-85166-394-0 320 $aIncludes bibliographical references and index. 327 $a1. Fundamental Dynamics of the Mixing Process, and Their Implications for Dough Rheological Behaviour, Process Control and Optimization -- 1.1 Theoretical Model to Explain the Doughmaking Process -- 1.2 Application of Fundamental Dough-Mixing Parameters -- 1.3 Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters -- 1.4 Water-Binding Capacity of Dough Components and Dough Consistency Control -- 1.5 Effects of Dough Additives -- 1.6 Chemical bonding during doughmaking -- 1.7 Typical Formulation and Process Schedules (including Case Studies) for Wheat and Rye Breads employed in Western and Eastern Europe and North America -- 1.8 Measurement and Control Techniques for Raw Materials and Process Variables -- 1.9 Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes -- 2. Fermentation of Wheat- and Rye-Flour Doughs -- 2.1 Introduction -- 2.2 Industrial Propagation and Production of Yeast for the Baking Industry -- 2.3 Chemical Changes in Yeasted Doughs during Fermentation -- 2.4 Wheat- and Rye-Sours and Sour-Dough Processing -- 2.5 Formulation and Processing Techniques for Specialty-Breads -- 3. The Baking Process -- 3.1 Aims and Requirements of the Baking Process -- 3.2 Elements of the Baking Process and their Control -- 3.3 Energy Sources, Types of Oven and Oven Design -- 3.4 Control Technology and Energy Recovery -- 3.5 Bread Cooling and Setting -- 3.6 Dough and Bread Preservation -- 3.7 A Preview of the 1990s and Changes in Product Demand and Supply -- 4. Notes And References -- 4.1 Notes and References for Part 1 -- 4.2 Notes and References for Part 2 -- 4.3 Notes and References for Part 3. 330 $aThe author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough­ processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place. 606 $aFood science 606 $aFood Science 615 0$aFood science. 615 14$aFood Science. 676 $a664/.7523 700 $aStear$b C. A$4aut$4http://id.loc.gov/vocabulary/relators/aut$077363 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910974883203321 996 $aHandbook of breadmaking technology$9408859 997 $aUNINA