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

Engineering & Transportation

Samuel A. Matz

Engineering

Van Nostrand-Reinhold

Chapter titles: Section 1. The Materials of Baking 1) Flour 2) Water 3) Leavening Agents 4) Sweeteners 5) Shortenings, Emulsifiers, and Antioxidants 6) Milk Products 7) Eggs 8) Fruits and Nuts 9) Flavors and Colors 10) Minor Ingredients ~~~ Section 2. Formulations and Procedures 11) Formulations and Procedures for Air-leavened, Steam-leavened, and Unleavened Products 12) Formulations and Procedures for Chemically-leavened Bakery Products 13) Formulations and Procedures for Yeast-leavened Bakery Foods 14) Formulas and Procedures for Making Adjuncts 15) Bulk Handling of Ingredients ~~~ Section 3. Engineering 16) Weighing and Measuring Equipment 17) Mixers and Mixing 18) Makeup Equipment 19) Continuous Processing of Bakery Products 20) Fermentation and Proofing Enclosures 21) Ovens and Associated Equipment 22) Slicers 23) Packaging Equipment and Materials 24) Auxillary Equipment 25) Freezing and Other Special Preservation Methods ~~~ Section 4. Technical Functions in Bakery Operations 26) Research and Development 27) Quality Control 28) Nutritional Considerations in Formulating Bakery Products ~~~ Index ~~~ From Wikipedia: Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery. A person who prepares baked goods as a profession is called a baker. It is also used for the preparation of baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagna, and various other foods, such as the pretzel. ~~~ Many commercial ovens are provided with two heating elements: one for baking, using convection and conduction to heat the food, and one for broiling or grilling, heating mainly by radiation.

Bakery Technology and Engineering

Science & Math

Agricultural Sciences

Avi Pub. Co

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. Variations in ingredients from different suppliers. Factors that affect the cost of ingredients. Common defects and how to detect them. Writing specificatins that maximize quality and minimize cost. Legal status of the ingredient. Storage life and preferred storage conditions. Symptoms of deterioration. 
List of chapters: 1. Flour and other ingredients from wheat; Other grain products; Leaveners; Shortenings, emulsifiers, and antioxidants; Sweeteners and malt syrup; Salt; Water; Ingredients derived from milk; Ingredients derived from eggs; Fruits and nuts; Flavors and colors; Ingredients specifically intended for dietetic foods; Other ingredients. 
Ingredients for Bakers is a valuable reference for professional bakers, bakery engineers, cereal chemists, bakery administrators, and suppliers of ingredients and equipment. 
The book includes many illustrations, tables, and graphs. There is an extensive index.

Ingredients for Bakers, 2nd Edition

Business & Money

Industries

Pan-Tech International

Cookie And Cracker Technology

Medtec

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Books by Samuel A. Matz