This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Chemistry and Technology of Cereals as Food and Feed

Engineering & Transportation

Matz, Samuel A.

Engineering

Springer

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

Bakery Technology and Engineering

Cookbooks, Food & Wine

Baking

This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.

Cookie and Cracker Technology, 3rd Edition

Cereal technology

Science & Math

Agricultural Sciences

Avi Pub. Co

This book includes 34 chapters divided into four sections: Ingredients, Processes and Formulas, Equipment, and Manageing Technical Functions. There are bibliographies containing many recent citations. The index contains several hundred entries chosen and arranged to simplify and expedite literature searches.  The chapter titles are: (1) Grain ingredients, (2) Fats, emulsifiers, and antioxidants, (3) Sweeteners, (4) Eggs and milk ingredients, (5) Salt and salt replacers, (6) Water, (7) Nuts, (8) Vegetables, fruits, and spices, (9) Colors and flavors, (10) Other ingredients, (11) Popcorn-based snacks, (12) Chips made from dough, (13) Puffed snacks, (14) Baked savory snacks, (15) Baked sweet snacks, (16) Nut-based snacks, (17) Potato chips, (18) Meat-based snacks, (19) Snacks based on fruits, (20) Other types, (21) Bulk-handling equipment, (22) Weighing and metering, (23) Popcorn equipment, (24) Potato chip equipment, (25) Extruders, (26) Baking equipment, (27) Containers, (28) Packaging equipment, (29) Miscellaneous equipment, (30) Computers in the plant and laboratory, (31) Developing new products, (32) Administering QA, (33) Safety and sanitation, (34) Meeting special dietary needs.

Snack food technology

This book fills a need for a technological guide in a field that has experi enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona bly detailed description of every major snack processing method and prod uct current in the United States. If any reader believes I have omitted an important topic, I would be glad to learn ofit, in the hope that there will be a Third Edition in which I can incorporate the suggested additions. One of the main purposes of this volume is to provide a source for answers to problems that the technologist encounters in the course of his or her daily work. Extensive bibliographies, in which the emphasis is on recent publications (extending into 1983), should permit the reader to resolve more complex or new questions. With these bibliographies as guides, the food technologist can delve as deeply as he or she wishes into specialized aspects ofthe subject, while at the same time the reader who is interested in the broad overall picture will not be distracted by excess detail.

Snack Food Technology

This book provides essential information on nearly all commercial ingredients used in foods based on wheat, corn, rye, rice, etc. There is a special section dealing with dietetic ingredients such as artificial sweeteners, fat replacers, fiber-content enhancers, salt substitutes, etc. Some of the factors discussed for each ingredient are: How the ingredient is made. How the material affects processing response. Nutritional content. Labeling considerations.

Ingredients for Bakers

Pan-Tech Intl

This book describes formulas and commercial processing methds for making bakery foods. It discusses the effects of chemical and physical factors on characteristics of the finished products, and explains what occurs in doughs and batters during mixing, forming, fermenting, and baking. It explains trouble-shooting procedures for finding the reasons for defects and gives ways to correct the problems.  Several bakery products that have been receiving major attention from marketers in recent years are newly described or have been given increased space. Among these are bagels, flat bread (such as focaccia, soft pretzels, and Mexican baked items. A separate chapter on dietetic bakery foods is included.  Among the other subjects discussed are: pie crust, strudel, tortillas, matzos, puff pastry, crispbread, eclair shells, cream puffs, popovers, angel food cakes, layer cakes, chiffon cakes, fruitcakes, soda breads, quickbreads, pancakes, crumpets, snack crackers, cupcakes, doughnuts, cookies, continuous and expedited breadmaking, sourdough breads, whole wheat and multigrain breads, rye bread, potato bread, breads with fruit or vegetable ingredients, salt-rising bread, croissants, English muffins, bagels, flatbreads, soft pretzels, plain and roll-in sweet doughs, Danish pastry, pizzas, crisp pretzels, bread crumbs, croutons, stuffing mixes, rusks, saltines, washes, glazes, icings, marshmallow, meringues, sugar paste fillings, streusels, crunch toppings, pan dressings, almond paste, fillings for sweet rolls and pies, toppings for pastries, whipped cream and its substitutes; also, breads and other bakery foods having reduced content of fat, salt, sodium, sugar, calories, and cholesterol, or increased fiber. Also, gluten-free breads, and vegetarian, organic, and natural bakery products.

Formulas and Processes for Bakers

This book contains the most comprehensive and complete survey ever published of the equipment used for processing bakery products. It contains information on the design and functin of many dozens of different machines. It tells how these devices work and explains how they interact with doughs, batters, and other process intermediates. It describes the differences in the features of machines for similar purposes (e.g., mixers) from different manufacturers. It gives specifications, production rates, and other important characteristics of some typical commercial units. There are over 120 drawings and photos in the book. It contains an extensive index and a detailed table of contents. Every chapter is followed by a bibliography listing recent references. The chapter titles are: (1) Bulk handling systems, (2) Weighing and metering devices, (3) Mixers and mixing, (4) Dividing, rounding, and sheeting equipment, (5) Fermentation and proofing equipment, (6) Forming and molding equipment, (7) Forming devices for other products, (8) Forming of cookie and cracker doughs, (9) Ovens and baking, (10) Pans, pan handling equipment, and slicers, (11) Fryers and associated equipment, and (12) Applicators for adjuncts.

Equipment for Bakers

This book contains in-depth discussions of four topics of major concern to food scientists who deal with bakery products: Packaging technology, product development techniques, nutritional composition and modification, and administering quality assurance operations. In the packaging chapters, modern materials and equipment are described, especially as they relate to shelf-life and the protection of products during storage, distribution, and sale. There are two chapter on special preservation methods such as low temperature storage (frozen and refrigerated) of doughs and batters, canning, radiation disinfestatin and pasteurization, and packaging in modified atmospheres. The nutritional contribution of bakery products and ingredients to diet is explained and methods by which these ingredients can be adjusted or supplemented are described. There are articles on special ingredients for low-calorie diets, gluten-free bakery products, etc. Some representative formulas for dietetic foods are included. The theory and practice of product development in R&D departments of different sizes (from one person to many) are treated in considerable detail and are illustrated by practical examples. Also covered is the use of patents, copyrights, and trademarks to protect new developments from competitive encroachment. Quality assurance, tht supremely important element of technical administration,is examined at length, with much attention being given to legal and ethical considerations in its applications. The chapter titles are: (1) Packaging materials and design; (2) Packaging equipment and testing; (3)Labels and labeling; (4) Nutrition and nutritional supplementation; (5) Freezing preservation; (6) Other methods of preservation; (7) Product development--Evaluating ideas; (8) Product development--Designing the food and package; (9) Product development--Marketing; (10) QA--Administration; (11) QA--Procedures and practices; (12) Computer assistance to management.

Bakery Technology: Packaging, Nutrition, Product Development, QA

Technology

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