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Showing 1 - 12 of 12 results for “stanley cauvain”
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  • Baking Problems Solved

    by Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    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 ... Read more

    $220.99 CAD

  • Technology of Breadmaking

    by Stanley Cauvain ...
    Series series Chemistry and Material Science (R0)
    This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters ... Read more

    $179.99 CAD

  • Baking Technology and Nutrition

    Towards a Healthier World

    by Stanley P. Cauvain, Rosie H. Clark ...
    A new study of the challenges presented by manufacturing bakery products in a health-conscious worldThe impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the ... Read more

    $197.99 CAD

  • Breadmaking

    Improving Quality

    Edited by Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens ... Read more

    $309.99 CAD

  • Breadmaking

    Improving Quality

    Edited by Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters ... Read more

    $300.99 CAD

  • Bread Making

    Improving Quality

    Edited by Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour ... Read more

    $278.99 CAD

  • Using Cereal Science and Technology for the Benefit of Consumers

    Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK

    Edited by L S Young, S Salmon, Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and ... Read more

    $300.99 CAD

  • The Chorleywood Bread Process

    by L S Young, Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its ... Read more

    $203.99 CAD

  • More Baking Problems Solved

    by L S Young, Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified.The companion volume to the popular Baking problems solved, ... Read more

    $225.99 CAD

  • Baking Problems Solved

    by L S Young, Stanley P. Cauvain ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery ... Read more

    $234.99 CAD

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  • Colour Additives for Foods and Beverages

    Edited by Michael J. Scotter ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers ... Read more

    $220.99 CAD

  • Starch

    Chemistry and Technology

    Edited by James N. BeMiller, Roy L. Whistler ...
    Series series Food Science and Technology
    The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. - Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches - Covers the isolation ... Read more

    $194.99 CAD