Baking problems solved

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...

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Bibliographic Details
Main Author: Cauvain, Stanley P.
Other Authors: Young, Linda S.
Format: eBook
Language: English
Published: Boca Raton : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series: Woodhead Publishing in food science and technology.
Subjects:
Baking.
elektronické knihy
electronic books
ISBN: 1855736187
9781855736184
1855735644
9781855735644
9780081007686
008100768X
1591243343
9781591243342
0849312213
9780849312212
Physical Description: 1 online resource (xvii, 280 pages) : illustrations

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Table of contents

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035 |a (OCoLC)53968842  |z (OCoLC)50266870  |z (OCoLC)62353506  |z (OCoLC)270200996  |z (OCoLC)506251687  |z (OCoLC)696448210  |z (OCoLC)779909175  |z (OCoLC)859297636  |z (OCoLC)973732949  |z (OCoLC)980545972  |z (OCoLC)1058583410  |z (OCoLC)1065697317  |z (OCoLC)1087041926  |z (OCoLC)1105706117  |z (OCoLC)1110295893  |z (OCoLC)1132914507  |z (OCoLC)1154944360 
042 |a pcc 
100 1 |a Cauvain, Stanley P. 
245 1 0 |a Baking problems solved /  |c Stanley Cauvain and Linda Young. 
260 |a Boca Raton :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2001. 
300 |a 1 online resource (xvii, 280 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a Preliminaries; Contents; Preface; 1 Problem solving a guide; 2 Flours; 3 Fats; 4 Improvers; 5 Other bakery ingredients; 6 Bread; 7 Fermented products; 8 Laminated products; 9 Short pastry; 10 Cakes and sponges; 11 Biscuits; 12 Other bakery products; 13 What is?; Index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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 professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Baking. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Young, Linda S. 
776 0 8 |i Print version:  |a Cauvain, Stanley P.  |t Baking problems solved.  |d Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2001  |z 0849312213  |z 1855735644  |w (DLC) 2001043326  |w (OCoLC)47791310 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpBPS00002/baking-problems-solved?kpromoter=marc  |y Full text 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpBPSE000F/baking-problems-solved?kpromoter=marc  |y Full text 

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