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The Chorleywood bread process /

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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 exper...

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Bibliographic Details
Main Author: Cauvain, Stanley P.
Corporate Author: ScienceDirect (Online service)
Other Authors: Young, Linda S.
Format: eBook
Language:English
Language Notes:English.
Published: Boca Raton, FL : Cambridge : CRC Press ; Woodhead, 2006.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Flour Milling and Baking Research Association.
Flour Milling and Baking Research Association
Bread.
Bread industry > Technological innovations.
Bread
Pain.
Boulangerie > Innovations.
bread.
COOKING > Courses & Dishes > Bread.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Preface; Acknowledgements; 1: The basic principles of breadmaking; 2: A brief history of the Chorleywood Bread Process; 3: Chorleywood Bread Process fundamentals; 4: Ingredient qualities and quantities in the Chorleywood Bread Process; 5: Dough mixing and the Chorleywood Bread Process; 6: Processing Chorleywood Bread Process doughs; 7: Optimising quality with the Chorleywood Bread Process; 8: Knowledge-based systems and the Chorleywood Bread Process; 9: Variety bread production with the Chorleywood Bread Process; 10: Applications of the Chorleywood Bread Process
  • 11: The future of the Chorleywood Bread Process12: Conclusions; References; Further reading; Other relevant publications; Index