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Food engineering aspects of baking sweet goods

Author: Servit Gulum Sumnu; Serpil Sahin
Publisher: Boca Raton : CRC Press, ©2008.
Series: Contemporary food engineering (Unnumbered)
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Food engineering aspects of baking sweet goods.
Boca Raton : CRC Press, ©2008
(DLC) 2007049013
(OCoLC)182779581
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Servit Gulum Sumnu; Serpil Sahin
ISBN: 9781420052770 1420052772 9781466546653 1466546654
OCLC Number: 302358512
Description: 1 online resource (xviii, 283 pages, [4] pages of plates) : illustrations (some color).
Contents: Soft wheat quality / Edmund J. Tanhehco, Perry K.W. Ng --
Functions of ingredients in the baking of sweet goods / Dasappa Indrani, Gandham Venkateswara Rao --
Chemical reactions in the processing of soft wheat products / Hamit Köksel, Vural Gökmen --
Cake emulsions / Sarabjit S. Sahi --
Cake batter rheology / Serpil Sahin --
Cookie dough rheology / Meryem Esra Yener --
Technology of cake production / Suzan Tireki --
Technology of cookie production / Suzan Tireki --
Heat and mass transfer during baking of sweet goods / Weibiao Zhou, Nantawan Therdthai --
Physical and thermal properties of sweet goods / Shyam S. Sablani --
Alternative baking technologies / Dilek Kocer, Mukund V. Karwe, Servet Gülüm Sumnu --
Low-sugar and low-fat sweet goods / Manuel Gómez.
Series Title: Contemporary food engineering (Unnumbered)
Responsibility: edited by Servet Gülüm Şumnu, Serpil Sahin.
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Abstract:

Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and  Read more...

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