Browse by Subject

Description
Baking
link
Chemical Leavening Basics

Chemical Leavening Basics

Edited by E.B. Russell

Chemical Leavening Basics is a concise, easy to use reference to help readers understand chemical leavening components, uses, assessments in products, and methods for testing.

Steamed Breads: Ingredients, Processing and Quality

Steamed Breads: Ingredients, Processing and Quality

By Sidi Huang and Diane Miskelly

This book provides the first comprehensive reference on steamed breads and steamed buns.

Wheat Flour Handbook, Second Edition

Wheat Flour Handbook, Second Edition

By William A. Atwell and Sean Finnie

A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling.

Tortillas: Wheat Flour and Corn Products

Tortillas: Wheat Flour and Corn Products

Edited by L.W. Rooney and S.O. Serna-Saldívar

A comprehensive guide to the science and technology behind corn and wheat flour tortillas • the “World’s New Bread!” An Important resource for food scientists, product developers, nutritionists, and food safety experts.

Acrylamide in Food: Analysis, Content & Potential Health Effects

Acrylamide in Food: Analysis, Content & Potential Health Effects

Edited by V Gökmen

This book provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods and its interaction mechanisms and health effects.

Gluten-Free Baked Products

Gluten-Free Baked Products

By Jeffrey L. Casper and William A. Atwell

This hands-on book gives readers an entry-level understanding of gluten-free product requirements, their development and production, and the breadth of ingredients available.

Digital Options:

Rye and Health

Rye and Health

Edited by Kaisa Poutanen and Per Åman

Rye and Health details rye's grain composition, as well as its physiological and health effects on humans using the latest research and information available.

Mixolab: A New Approach to Rheology

Mixolab: A New Approach to Rheology

Edited by Arnaud Dubat, Cristina Molina-Rosell, and Eimear Gallagher

Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers.

Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention

Edited By Victor Preedy, Ronald Ross Watson, and Vinood B. Patel

This comprehensive resource on flour, bread, and their constituents is essential reading for food industry specialists in milling and baking.

The AlveoConsistograph Handbook, Second Edition

The AlveoConsistograph Handbook, Second Edition

By Michel Dubois, Arnaud Dubat, and Bernard Launay

Helps interpret results and modify procedures to improve product quality and consistency.

Gliadin and Glutenin: The Unique Balance of Wheat Quality

Gliadin and Glutenin: The Unique Balance of Wheat Quality

Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk

Explains intelligent tailoring of wheat proteins to achieve specific dough requirements.

Digital Options:

Principles of Breadmaking: Functionality of Raw Materials and Process Steps

Principles of Breadmaking: Functionality of Raw Materials and Process Steps

By Piet Sluimer

Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know.

Hydrocolloids Handbook

Hydrocolloids Handbook

By Andrew Hoefler

Brings together essential information on these fundamental ingredients, which are used in many food products.

Digital Options:

Wheat Gluten Protein Analysis

Wheat Gluten Protein Analysis

Edited by Peter R. Shewry and George L. Lookhart

Provides proven, hands-on methods for analyzing wheat gluten proteins.

High-Fiber Ingredients Handbook

High-Fiber Ingredients Handbook

By Amy L. Nelson

Presents the basics of fiber as well as practical advice on its uses in foods from dairy applications to baked products.

Digital Options:

Emulsifiers Handbook

Emulsifiers Handbook

By Clyde Stauffer

Presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces.

Digital Options:

Sweeteners: Alternative Handbook

Sweeteners: Alternative Handbook

By Amy L. Nelson

This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages.

Digital Options:

Starches Handbook

Starches Handbook

By David J. Thomas and William A. Atwell

Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry.

Digital Options:

Enzymes Handbook

Enzymes Handbook

By Paul R. Mathewson

Provides practical information in a straightforward non-technical manner for every food industry practitioner.

Digital Options:

Colorants Handbook

Colorants Handbook

By F. J. Francis

A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products.

Digital Options:

Interactions: The Keys to Cereal Quality

Interactions: The Keys to Cereal Quality

Edited by Rob J. Hamer and R. Carl Hoseney

Combines a general overview with a series of in-depth chapters on the role of proteins, lipids, carbohydrates, and their interactions.

Dairy-Based Ingredients Handbook

Dairy-Based Ingredients Handbook

By Ramesh Chandan

Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry.

Digital Options:

Sweeteners: Nutritive Handbook

Sweeteners: Nutritive Handbook

Richard J. Alexander

This book is a complete, hands-on reference for anyone using nutritive sweeteners and covers their applications to enhance the quality of products.

Digital Options:

Fats and Oils Handbook

Fats and Oils Handbook

By Clyde E. Stauffer

This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications.

Digital Options:

Frozen and Refrigerated Doughs and Batters

Frozen and Refrigerated Doughs and Batters

Edited by K. Kulp, K. Lorenz, and J. Brümmer

Discusses the preparation of frozen and refrigerated doughs and batters for various bakery foods.

Wheat End Uses Around the World

Wheat End Uses Around the World

Edited by Hamed Faridi and Jon Faubion

As a unique collection of global facts and statistics, this book will be an invaluable reference for both industry and academia.

The Extensigraph Handbook

The Extensigraph Handbook

Edited by Vladimir F. Rasper and Ken R. Preston

Gain valuable insight and practical information about the Extensigraph and its uses.