Baking Problems Solved

Stanley P. Cauvain (Visiting Professor, International Institute for Agri-Food Security, Curtin University, UK)

Baking Problems Solved
Format
Hardback
Publisher
Elsevier Science & Technology
Country
United Kingdom
Published
22 February 2017
Pages
572
ISBN
9780081007655

Baking Problems Solved

Stanley P. Cauvain (Visiting Professor, International Institute for Agri-Food Security, Curtin University, UK)

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process.

The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.

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