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Description
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.
The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.
Key Features
Uses a detailed and clear question and answer format that is ideal for quick reference
Combines new, up-to-date problems and solutions with the best of the previous volume
Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry
Readership
Professionals within the bakery industry. R&D technologists, innovation teams, technicians and product development chemists. Post-doctoral researchers studying cereal and bakery processes. Teachers, lecturers and professors outlining their cereal chemistry modules. Both under-graduate and post-graduate food science students who are undertaking projects in baking
