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The technology of bread-making; Including The Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery

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Breadmaking

introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering;

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Bread Making

, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter;

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Steamed Breads

include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods;

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The Science of Bakery Products

bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery;

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Bread Making from Quality Protein Maize

Bread is among the most common and staple foods of millions of people in the world. Apart from wheat, it can be produced from a number;

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Wheat Gluten

Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins;

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Flour and Breads and Their Fortification in Health and Disease Prevention

products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact;

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Building a Wood-fired Oven for Bread and Pizza

Today's bread lacks the taste of former times - partly due to the flour and the short time taken in making and maturing the dough, but;

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Whole-Wheat Bread for Human Health

general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the;

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Whole-Wheat Bread for Human Health

general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the;

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Earthwise

all living creatures. Children will learn about their dependence on the earth's produce (by taking stalks of wheat and turning them into bread;

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Trends in Wheat and Bread Making

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with;

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The Taste of Bread

, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour;

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Bread Consumption & Health

discussed include possibilities and trends of use of other ingredients for mixture with the flour aiming to improve the nutritional value and/or use;

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Bread and Its Fortification

Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to;

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Little Red Hen and the Grains of Wheat in Tamil and English

. When Little Red Hen has finally grown the wheat, harvested it, turned it into flour and baked the bread the others are only to willing to help;

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Advances in Heat Transfer Unit Operations

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena;

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History of Bread in Iran

other products that were, and are, used to make bread. He then delves into the making of dough in rural and urban areas, followed by an overview;

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Enzymes in Food Technology

of acrylamide, in fish processing and in non-bread cereal applications such as flour confectionery. Genetic modification of source organisms (GMO) has;

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Bread Machine Easy

, you won't have to. Packed with 70 easy-to-follow recipes, this practical recipe book shows you how to make the most of your bread machine;

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Book of American Baking; A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

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Challenges in Green Analytical Chemistry

Analytical techniques are employed every day in both, industry and academia. The concept of green analytical chemistry involves making;

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Bakery Science and Cereal Technology

of ingredients used in baking, types and grades of flour, baked products prepared by hard and soft wheat, viz., bread, cakes, crackers, cookies, wafers;

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Trends and Opportunities in the Production, Processing and Consumption of Staple Food Crops in Kenya

flours) and composite bread (i.e. bread from wheat and non-wheat flours). Bread was selected as the vehicle to promote these crops because it;

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Easy Bread

100 NOKNEAD RECIPES. A book which skips the traditional rounds of kneading and rising and changes the way you think about bread and bread;

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Gluten-free Bread Technology

to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key;

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