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

Matz, Samuel A.

Cookbooks, Food & Wine

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

Baking

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

Science & Math

Technology

The Chapter titles are: 1) Wheat Flour - Wheat types and varieties - Flour milling - Wheat and flour constituents - Post-milling treatments and additives - Quality tests for flour ~~~ 2) Other grain products - Durum - Rye - Triticale - Corn - Barley - Millet - Oats - Rice - Sorghum - Soybeans - Buckwheat - Multiple grain breads ~~~ 3) Leaveners and yeast foods - Yeast - Yeast foods - Other biological systems - Chemical leavening systems ~~~ 4) Shortenings, emulsifiers, and antioxidants - Natural fats and oils - Shortenings from animal sources - Vegetable shortenings - Processing vegetable oils - Manufacturing specialty products - Test applied to shortenings - Specifications and quality assurance - Emulsifiers - Antioxidants ~~~ 5) Sweeteners and malt syrup - Sucrose, brown sugar, and molasses - Sucrose and invert sugar syrups - Sweeteners derived from corn starch - Malt products - Other sweeteners ~~~ 6) Salt - Salt manufacture - Containers and storage - Types of salt - Solubility - Sa

Technology of the Materials of Baking

The Old Testament proclaims Moses as a charismatic leader who, at great personal sacrifice and risk, selflessly organized a recalcitrant mob into a powerful military force capable of seizing the Promised Land. This book suggests an alternate explanation. According to Foulke-ffeinberg, the Pentateuch clearly shows that the Israelites themselves frequently expressed strong reservations about the intentions of Moses, and more than once explicitly stated their belief that he had led them out of Egypt in order to kill them. Since nearly all the men emigrating from Egypt perished during the wanderings, the Israelites seem to have had a realistic view of the situation.  When the evidence collected in this volume is analyzed objectively, it is hard to avoid the conclusion that Moses served the interests of the Egyptians very well and the interests of the Israelites very poorly. Was this intentional? The author suggests that it was probably the result of a carefully thought-out plan.

Moses and His Masters

Foulke-Ffeinberg, F. X.

Religion & Spirituality

Bakery Technology & Engineering

Reference

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

Glossary of Milling and Baking Terms

Dr Samuel A Matz has had over 50 years of experience conducting, administering, and writing about product development, quality assurance, and regulatory compliance in government and the food industry. He has been granted 12 US patents and has contributed articles on food technology and related topics to six encyclopedias, including Encyclopedia Britannica. He was named on two Secretary of the Army awards for contributions to ration development. ~~~ This 124-page book contains over 2,000 definitions of words and phrases that students, technologists, scientists, engineers, and other workers may encounter in reading technical literature. Examples of the areas covered are milling, baking, snacks, breakfast cereals, malting, brewing, and rice processing. Terms applied to ingredients, finished products, processing machinery, utensils, testing procedures, and the like are included. Most entries are defined according to American usage, but hundreds of terms from other languages are also includ

Professional Cooking

Many technical workers, industrial administrators, and other persons working on the development of new food products have expressed their need for a book that would summarize the principles and methods used to generate ideas and turn them first into prototypes and then into successful commercial products. This book provides valuable assistance to persons working on product development or who aspire to such positions. Unlike many of the earlier works on product development, this book puts special emphasis on the practical considerations, with full recognition of the importance of manufacturing economics, consumer behavior, and marketing problems. The author tells how to avoid common pitfalls and how to take short-cuts and calculated risks when necessary. There are in-depth discussions of patents, copyrights, trademarks, etc.

Technology of Food Product Development

Engineering & Transportation

Engineering

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