Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young |
Autore | Cauvain Stanley P |
Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
Descrizione fisica | 1 online resource (242 p.) |
Disciplina |
664
664.752 664/.752 |
Altri autori (Persone) | YoungL |
Soggetto topico | Baked products |
Soggetto genere / forma | Electronic books. |
ISBN |
1-280-74828-1
9786610748280 0-470-76164-4 0-470-99590-4 1-4051-7152-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
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 pastry 3 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 syrups Invert 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 goods Cakes 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; Introduction Heat transfer processes |
Record Nr. | UNINA-9910143299003321 |
Cauvain Stanley P | ||
Oxford, : Blackwell, 2006 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young |
Autore | Cauvain Stanley P |
Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
Descrizione fisica | 1 online resource (242 p.) |
Disciplina |
664
664.752 664/.752 |
Altri autori (Persone) | YoungL |
Soggetto topico | Baked products |
ISBN |
1-280-74828-1
9786610748280 0-470-76164-4 0-470-99590-4 1-4051-7152-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
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 pastry 3 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 syrups Invert 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 goods Cakes 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; Introduction Heat transfer processes |
Record Nr. | UNISA-996205343503316 |
Cauvain Stanley P | ||
Oxford, : Blackwell, 2006 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. di Salerno | ||
|
Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young |
Autore | Cauvain Stanley P |
Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
Descrizione fisica | 1 online resource (242 p.) |
Disciplina |
664
664.752 664/.752 |
Altri autori (Persone) | YoungL |
Soggetto topico | Baked products |
ISBN |
1-280-74828-1
9786610748280 0-470-76164-4 0-470-99590-4 1-4051-7152-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
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 pastry 3 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 syrups Invert 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 goods Cakes 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; Introduction Heat transfer processes |
Record Nr. | UNINA-9910830725803321 |
Cauvain Stanley P | ||
Oxford, : Blackwell, 2006 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Baked products [[electronic resource] ] : science, technology and practice / / S.P. Cauvain & L. Young |
Autore | Cauvain Stanley P |
Pubbl/distr/stampa | Oxford, : Blackwell, 2006 |
Descrizione fisica | 1 online resource (242 p.) |
Disciplina |
664
664.752 664/.752 |
Altri autori (Persone) | YoungL |
Soggetto topico | Baked products |
ISBN |
1-280-74828-1
9786610748280 0-470-76164-4 0-470-99590-4 1-4051-7152-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
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 pastry 3 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 syrups Invert 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 goods Cakes 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; Introduction Heat transfer processes |
Record Nr. | UNINA-9910841256203321 |
Cauvain Stanley P | ||
Oxford, : Blackwell, 2006 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Bakery products science and technology / / editor, Weibiao Zhou ; cover design by Andy Meaden |
Edizione | [2nd ed.] |
Pubbl/distr/stampa | Chichester, England ; ; Oxford, England ; ; Hoboken, New Jersey : , : WILEY Blackwell, , 2014 |
Descrizione fisica | 1 online resource (783 p.) |
Disciplina |
664
664.752 664/.752 |
Soggetto topico |
Baking
Baked products |
ISBN |
1-118-79207-6
1-118-79193-2 1-118-79200-9 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Bakery Products Science and Technology; Copyright; Contents; Preface to the Second Edition; Contributors; Part 1: Introduction; 1 Introduction to Baking and Bakery Products; Introduction; Flours; Baking ingredients; Baking science and technology; Bread; Traditional and specialty products; Examples of world bakery products; References; Paer 2: Flours; 2 Wheat Milling and Flour Quality Evaluation; Overview; Wheat, a raw material of choice for bread and bakery products; The dry milling of wheat; Flour characteristics; Optimization and innovation in wheat milling
Exploitation of milling by-productsAssessing dough rheology for predicting baking performance; Future trends; References; 3 Wheat Flour: Chemistry and Biochemistry; Foreword; Wheat proteins; Adverse reactions to wheat proteins; Polysaccharides; Interactions within components; References; 4 Rye; Introduction; Production and consumption; The rye grain; Arabinoxylans; Bioactive compounds; Nutrition and health-effects; Consumption as food; Flavor of rye grain; Summary; References; 5 Rice; Introduction; Production and consumption of rice; Rice flour production Composition of rice grain and its milling fractionsRice flours types and their functional properties; Rice flour-based bread; Rice flour in cake making; Use of rice flour in cookies production; Other bakery rice-based products; Acknowledgments; References; 6 Barley, Maize, Sorghum, Millet, and Other Cereal Grains; Introduction; Ethnic goods from coarse grains across the continents; Coarse cereal commodities: production, consumption, share of calories and categories of use; Barley; Oat; Sorghum; Bakery products from coarse grains: challenges and opportunities of composite breads; Maize breads Barley breadsOat breads; Sorghum breads; Millet breads; Conclusions and future prospects; References; Part 3: Baking Ingredients; 7 Water *; Introduction; Water; The polar water molecules; Gaseous H 2 O-water vapor; Solid and liquid H 2 O; Aqueous solutions; Hydrophilic and hydrophobic effects in baking; Gelatinization of starch; Water and proteins; Microwave baking; Water activity; References; 8 Yeast; Introduction; Baker's yeast production; Technological needs; Yeast selection and strain development; References; 9 Other Leavening Agents; Introduction; Chemical leavening Aspects in formulating chemical leavenersLeavening agents; Acidulants and acids; Role of leavening agents; References; 10 Ascorbic Acid and Redox Agents in Bakery Systems; Introduction; Basics of dough development; Redox requirements in different bread making processes; Ascorbic acid; Oxygen; Azodicarbonamide; Potassium bromate; l -Cysteine hydrochloride; Sodium metabisulfite; Sulfhydral oxidase; Glucose oxidase; Transglutaminase ( TG); Future outlook; References; 11 Sugar and Sweeteners; Overview; Sugar; The perfect substitute; Alternative sweeteners; References 12 Lipids : Properties and Functionality |
Record Nr. | UNINA-9910141661403321 |
Chichester, England ; ; Oxford, England ; ; Hoboken, New Jersey : , : WILEY Blackwell, , 2014 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Baking management : the production magazine for volume bakers [[electronic resource]] |
Pubbl/distr/stampa | Des Plaines, IL, : Donohue/Meehan, [1997- |
Descrizione fisica | 1 online resource |
Disciplina | 664 |
Soggetto topico |
Baked products industry
Bakers Bakeries |
Soggetto genere / forma | Periodicals. |
Formato | Materiale a stampa |
Livello bibliografico | Periodico |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910145487103321 |
Des Plaines, IL, : Donohue/Meehan, [1997- | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Bambara groundnut : utilization and future prospects / / Victoria A. Jideani, Afam I.O. Jideani |
Autore | Jideani Victoria A. |
Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
Descrizione fisica | 1 online resource (243 pages) |
Disciplina | 664 |
Soggetto topico |
Food - Biotechnology
Vigna subterranea Conreu Biotecnologia agrícola |
Soggetto genere / forma | Llibres electrònics |
ISBN | 3-030-76077-4 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910502661303321 |
Jideani Victoria A. | ||
Cham, Switzerland : , : Springer, , [2021] | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Bamboo : The Multipurpose Plant / Esther Titilayo Akinlabi, Kwame Anane-Fenin, Damenortey Richard Akwada |
Autore | Akinlabi, Esther T. |
Pubbl/distr/stampa | Cham, : Springer, 2017 |
Descrizione fisica | XI, 262 p. : ill. ; 24 cm |
Disciplina |
664(Tecnologia alimentare. Chimica degli alimenti)
620.192(Polimeri) 620.14(Ceramica e materiali affini) 621.48332(Materiali strutturali) |
Altri autori (Persone) |
Akwada, Damenortey R.
Anane-Fenin, Kwame |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNICAMPANIA-VAN0123876 |
Akinlabi, Esther T. | ||
Cham, : Springer, 2017 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Vanvitelli | ||
|
Bamboo : The Multipurpose Plant / Esther Titilayo Akinlabi, Kwame Anane-Fenin, Damenortey Richard Akwada |
Autore | Akinlabi, Esther T. |
Edizione | [Cham : Springer, 2017] |
Pubbl/distr/stampa | XI, 262 p., : ill. ; 24 cm |
Descrizione fisica | Pubblicazione in formato elettronico |
Disciplina |
664(Tecnologia alimentare. Chimica degli alimenti)
620.192(Polimeri) 620.14(Ceramica e materiali affini) 621.48332(Materiali strutturali) |
Altri autori (Persone) |
Anane-Fenin, Kwame
Akwada, Damenortey R. |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNICAMPANIA-SUN0123876 |
Akinlabi, Esther T. | ||
XI, 262 p., : ill. ; 24 cm | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Vanvitelli | ||
|
Basic Protocols in Foods and Nutrition [[electronic resource] /] / edited by Cinthia Baú Betim Cazarin |
Edizione | [1st ed. 2022.] |
Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Humana, , 2022 |
Descrizione fisica | 1 online resource (406 pages) |
Disciplina | 664 |
Collana | Methods and Protocols in Food Science |
Soggetto topico |
Food science
Nutrition Food Science |
ISBN |
9781071623459
9781071623442 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Experimental Diets (Normocaloric and Hypercaloric Diets) -- Measures of Food Intake, Body Weight Gain, and Energy Efficiency in Mice -- The assessment of glucose homeostasis in rodents: Glucose, Insulin and Pyruvate -- Histopathological Evaluation of Steatohepatitis in Animal Experiments -- Quantification of short-chain fatty acids in feces -- Quantification of non-esterified fatty acids in serum and plasma -- Lipid Peroxidation (TBARS) in biological samples -- Extraction of Bile Acids from Biological Samples and Quantification Using Ultra-High-Performance Liquid Chromatography-Orbitrap Mass Spectrometry -- Glycogen measurement -- Evaluation of the minerals and trace elements in the biological samples -- Microbiome Evaluation -- The GSH colorimetric method as measurement of antioxidant status in serum and rodent tissues -- Guidance for designing a preclinical bioavailability study of bioactive compounds -- Protocols related to Nutritional Anamnesis in Head and Neck Cancer Patients -- Food Diary, Food Frequency Questionnaire, and 24-hour dietary recall -- The Use of Questionnaires to Measure Appetite -- Protocols for the Use of Indirect Calorimetry in Clinical Research -- Anthropometric Assessment Methods for Adults and Older People -- MRI-based Body Composition Analysis -- Functional tests for assessing human beta-cell function and insulin sensitivity -- Maximum oxygen consumption – VO2max laboratory assessment -- Muscle and Fat Biopsy and Metabolomics. . |
Record Nr. | UNINA-9910574864903321 |
New York, NY : , : Springer US : , : Imprint : Humana, , 2022 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
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