The technology of cake making
著者
書誌事項
The technology of cake making
Blackie Academic & Professional, 1997
6th ed
大学図書館所蔵 全1件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
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  アメリカ
注記
Previous ed.: Aylesbury : L. Hill, 1973
Includes index
内容説明・目次
内容説明
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
目次
Wheat And Milling. Flour Specification. Eggs and Egg Products. Baking Fats. Cream, Butter, and Milkfat Products. Lactose. Sugars. Chemical Aeration. Yeast Aeration. Emulsion and Emulsifiers. Spices and Flavorings. Nuts Used in Confectionery. Fruits Used in Confectionery. Jams and Jellies. Gums and Jellying Agents. Chocolate. Icing, Fillings and Glazes. Fermented Goods. Chemically Aerated Goods. Pastries. Cake-Making Processes. Sponge Goods. Almond Goods. Gateaux and Fancies. Baking of Confectionery Goods. Bakery Machinery and Plant. Nutritional Value of Flour Confectionery. Confectionery Test Baking. Water Activity in Flour Confectionery Product Development. Packaging of Confectionery Products. Reduced Sugar and Lower Fat Baked Foods. Index
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