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Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Baked Products Science, Technology and Practice
Cauvain
Blackwell Publishing Ltd.
ISBN
NO: 97814051270
Published:
September 2006
UK
Price: £110
(
€148.00
,
$218.00
)
Contents: 1 The current approaches to the classification of bakery products 2 The key characteristics of existing bakery product groups and typical variations within such groups 3 The characterisation of bakery products by formulation and the key functional roles of the main ingredients used in baking 4 Ingredients and their influences 5 The nature of baked product structure 6 Interactions between formulation and process methodologies 7 Heat transfer and product interactions 8 Understanding and manipulating the end product requirements 9 The opportunities for new product development References Further reading Index
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