Browse by Subject

Description
Baking
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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.

259.000000
Wheat Flour, Second Edition

Wheat Flour, Second Edition

By Sean Finnie and William A. Atwell

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

123.000000
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.

93.000000
Hydrocolloids

Hydrocolloids

By Andrew Hoefler

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

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72.000000
Starches

Starches

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.

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44.000000
Emulsifiers

Emulsifiers

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.

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41.000000
Fats and Oils

Fats and Oils

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.

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38.000000
Enzymes

Enzymes

By Paul R. Mathewson

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

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33.000000
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.

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33.000000
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.

32.000000
Sweeteners: Nutritive

Sweeteners: Nutritive

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.

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29.000000
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.

22.000000
High-Fiber Ingredients

High-Fiber Ingredients

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.

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19.000000
Sweeteners: Alternative

Sweeteners: Alternative

By Amy L. Nelson

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

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14.000000
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.

9.000000
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.

8.000000
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.

7.000000
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.

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7.000000
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.

7.000000
Dairy-Based Ingredients

Dairy-Based Ingredients

By Ramesh Chandan

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

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6.000000
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.

6.000000
Colorants

Colorants

By F. J. Francis

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

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6.000000
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.

6.000000
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.

4.000000
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.

3.000000
User's Guide to ISO 22000 Food Safety Management System for the Grain Handling, Processing, Milling, and Baking Industries

User's Guide to ISO 22000 Food Safety Management System for the Grain Handling, Processing, Milling, and Baking Industries

Compiled for the AACCI Food Safety, Quality, and Regulatory Committee by Charles Hurburgh, Jennifer Robinson, and Scott Jensen

a how-to guide for developing and implementing ISO 22000 standards specifically for operations that store, handle, and/or process grain foods.

3.000000
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.

3.000000
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.

2.000000