A series of books intended to serve as basic references for persons connected with the development, production, and marketing of food products. The major emphasis is on the fields of bakery products and other cereal-based foods such as pastas, snacks, rice, malt, and beer.
These books are up-to-date, having been published as late as 1999. They cover the most recent developments in ingredients, equipment, processing methods, legal restrictions, packaging materials and methods, and final products. They have been designed to supply the answers you need on technical problems occurring every day in factories and laboratories of the food, food ingredient, and food machinery industries.
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.
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Bakery Technology Packaging, Nutrition ISBN: 0942849035
Description:
This 383-page book includes in-depth discussions of four topics:
Packaging technology
Nutritional composition and modification
Product development techniques
Administration quality assurance operations
Packaging chapters describe modern materials and equipment as related to shelf-life and the protection of products during storage and distribution. Two chapters cover special preservation methods such as low temperature storage of doughs and batters, canning, radiation, pasteurization, and packaging in modified atmospheres. The nutritional section explores methods for adjusting or supplementing dietetic compostion. There are articles on special ingredients for low-calorie diets, gluten-free products, etc. Typical formulas are included.
The theory and practice of product development in R&D groups of different sizes (from one person to many) are treated in great detail and illustrated by examples.
Chapter titles:
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) Quality Assurance: Administration
11) Quality Assurance: Procedures and practices
12) Computer Assistance
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Bakery Technology and Engineering: 2nd ISBN: 0870551094
Description:
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
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Bakery Technology and Engineering: 3rd ISBN: 0942849078
Description:
This book provides encyclopedic coverage of the technical aspects of bakery foods processing. In its 860 pages there are many illustrations and charts. An extensive bibliography follows each chapter. The index contains over 2,000 entries, making it simple for the reader to quickly locate the information needed for a specific project.
The first two editions of Bakery Technology and Engineering have been widely accepted as classic references during the past 40 years. Copies of these books can still be found in libraries and bakeries throughout the world. The newest edition (1992) was completely rewritten and modernized. Updating has been done with great throughness, as shown by the many recent references in the bibliographies.
Chapter titles:
1) Ingredients from wheat
2) Ingredients from other grains
3) Leaveners and yeast foods
4) Shortenings, emulsifiers and antioxidants
5) Sweeteners and malt syrup
6) Water and salt
7) Ingredients from milk and eggs
8) Vegetables, fruits, and nuts
9) Spices, flavors, and colors
10) Other ingredients
11) Unleavened bakery products
12) Products leavened by water vapor
13) Air-leavened products
14) Chemically leavened breads
15) Chemically leavened sweet goods
16) Yeast-leavened plain breads and rolls
17) Continuous, semi-continuous and expedited doughs
18) Variety breads
19) Yeast-leavened sweet doughs
20) Other yeast-leavened products
21) Adjuncts: washes, glazes, icings, and marshmallows
22) Adjuncts: streusels, pastes, fillings, etc
23) Bulk handling
24) Weighing and metering equipment
25) Mixers and mixing
26) Dividing, rounding, sheeting, and laminating
27) Fermentation enclosures and brew equipment
28) Forming and molding bread-like products
29) Forming cookies and crackers
30) Forming other products
31) Ovens and baking
32) Fryers and frying
33) Pans, pan-handling equipment and slicers
34) Applicators for adjuncts
35) Packaging materials and equipment
36) Special preservation methods
37) Computerization in plant and laboratory
38) Sanitation and safety
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Bakery Technology and Engineering : 3rd (Pb) ISBN: 0942849205
Description:
A Paperback Version
In order to provide a less expensive reference book for bakery technologists who are operating under a tight budget, we have published a softcover version of Bakery Technology and Engineering, 3rd edition. The number of pages had to be reduced to about 740 to meet limitations of the printer's binding machinery, but the new book still contains about 90% of the hardcover version's contents. Type size, page size, and quality of the illustrations and graphs, etc, are the same as in the original. And, of course, it has a table of contents and an index.
This book provides encyclopedic coverage of the technical aspects of bakery foods processing. In its 740 pages there are many illustrations and charts. An extensive bibliography follows each chapter. The index contains over 1,000 entries, making it simple for the reader to quickly locate the information needed for a specific project.
The first two editions of Bakery Technology and Engineering have been widely accepted as classic references during the past 40 years. Copies of these books can still be found in libraries and bakeries throughout the world. The newest edition (1992) was completely rewritten and modernized. Updating has been done with great throughness, as shown by the many recent references in the bibliographies.
Chapter titles:
Section I. The Materials of Baking
1) Ingredients from wheat
2) Ingredients from other grains
3) Leaveners and yeast foods
4) Shortenings, emulsifiers and antioxidants
5) Sweeteners and malt syrup
6) Water and salt
7) Ingredients from milk and eggs
8) Vegetables, fruits, and nuts
9) Spices, flavors, and colors
10) Other ingredients
Section II. Formulas and Processes
11) Unleavened bakery products
12) Products leavened by water vapor
13) Air-leavened products
14) Chemically leavened bread and rolls
15) Chemically leavened sweet goods
16) Yeast-leavened plain breads and rolls
17) Continuous, semi-continuous, and expedited doughs
18) Variety breads
19) Yeast-leavened sweet doughs
20) Other yeast-leavened products
21) Adjuncts: washes, glazes, icings, and marshmallows
22) Adjuncts: streusels, pastes, fillings, etc
Section III. Equipment and Engineering
23) Bulk handling of ingredients
24) Weighing and metering equipment
25) Mixers and mixing
26) Dividing, rounding, sheeting, and laminating
27) Fermentation enclosures and brew equipment
28) Forming and molding bread-like products
29) Forming cookies and crackers
30) Forming other products
31) Ovens and baking
32) Fryers and frying
33) Pans, pan-handling equipment and slicers
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Cereal Science 1st Ed ISBN: 0870550616
Dimensions (in inches) - 6 x 9.25 x .625
# of pages - 241 + vii
Illustrated - charts, photographs, diagrams
Condition - new
Description:
This book is based on the first eight chapters of The Chemistry and Technology of Cereals as Food and Feed which was first published in 1959. All of the chapters were rewritten to bring them up-to-date and, in most cases, they were expanded to include additional material on the composition and the nutritional qualities of the grains.
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Cookie and Cracker Technology: 1st Edition
Dimensions (in inches) - 6 x 9.25 x 1
# of pages - 320 + x
Illustrated - photographs, charts, diagrams
Condition - new
Description:
23 chapters with index
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Cookie and Cracker Technology: 2nd Ed (Hardcover) ISBN: 087055235X
Dimensions (in inches) - 6 x 9.25 x .875
# of pages - 394 + x
Illustrated - photographs, charts, diagrams
Condition - new
Description:
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Cookie and Cracker Technology: 3rd Ed ISBN: 0942849194
Dimensions (in inches) - 6 x 9.25 x 1.25
# of pages - 400+
Illustrated - photographs, charts, diagrams
Condition - new
Description:
This book is an expanded and completely re-written edition of one of the most extensive discussions of the technical aspects of biscuit production that has ever appeared in any language. It includes accounts of developments in formulas and processes that led to such marketing successes as chewy/crisp cookies and dietetic biscuits. It describes the use of fat replacers, fiber enrichments, artificial sweeteners, etc.
Cookie and Cracker Technology will remain a valuable reference for many years to come. The vast amount of information is logically organized and presented, simplying the technologist's search for topics of immediate interest.
The Chapter titles are:
1) Ingredients from wheat
2) Flours from other grains
3) Fats, oils, antioxidants, and emulsifiers
4) Sweeteners and malt syrup
5) Water and salt
6) Leavening agents and yeast foods
7) Ingredients from eggs and milk
8) Fruits, nuts, and vegetables
9) Ingredients for flavoring and coloring
10) Nutritional and health additives
11) Miscellaneous ingredients
12) Principles of biscuit formulation
13) Fermented dough products
14) Cut and embossed biscuits
15) Deposit and wire-cut cookies
16) Other extruded cookies
17) Rotary molded cookies
18) Sugar wafers
19) Specialty cookies
20) Formulating and processing dietetic biscuits
21) Particulate and other dry adjuncts
22) Water-based adjuncts
23) Fat-based coatings
24) Receiving, storing, and transferring ingredients
25) Measuring equipment
26) Mixers and mixing equipment
27) Specialized equipment for fermented doughs
28) General principles of cooking and forming equipment
29) Sheeters, gauging rolls, and laminaters
30) Extruding equipment
31) Molding equipment
32) Cutting machines
33) Ovens and the principles of baking
34) Wafer plants
35) Applicators for adjuncts
36) Auxiliary and miscellaneous equipment
37) Packaging materials and equipment
38) Computerization of plant and laboratory
39) Sanitation and safety
40) Quality assurance operations
41) Developing new products
This book of over 400 pages has an up-to-date bibliography after each chapter as well as a detailed table of contents, a preface, and a lengthy index.
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Equipment for Bakers: (Hardcover, 1988) ISBN: 0942849027
Dimensions (in inches) - 6 x 9.25 x 1.25
# of pages - 475 + xiv
Illustrated - photographs, diagrams
Condition - new
Description:
This book contains the broadest and most complete survey ever published about the equipment used for processing bakery products. It includes information on the design and function of many dozens of different machines. It tell how these devices work and explains how they interact with doughs and batters.
Equipment for Bakers gives specifications, production rates, and other important characteristics of some typical commercial units. It describes the difference in features of machines used for similar purposes (e.g., mixing) offered by different suppliers.
There are over 120 drawings and photos in the book's 489 pages. It includes an extensive index and a detailed table of contents. Every chapter is followed by a bibliography lisiting recent references.
The Chapter titles are:
1) Bulk handling systems
2) Weighing and metering equipment
3) Mixers and mixing
4) Dividing, rounding, and sheeting equipment
5) Fermentation and proofing equipment
6) Forming and molding equipment for bread-like products
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
12) Applicators for adjuncts
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Formulas and Processes for Bakers: (HC, 1994) ISBN: 0942849019
Dimensions (in inches) - 6 x 9.25 x 1.5
# of pages - 393 + xvii
Illustrated - Charts, graphs, diagrams
Condition - new
Description:
The first edition of Formulas and Processes for Bakers was our most popular book. Purchasers from around the world commented favorably on the assistance they obtained from the book when they were developing new products and improving existing items. It helped them solve problems that seemed to be intractable.
From the Preface:
The purpose of this book is to give bakers, bakery technologists, and all other persons interested in scientific baking an overview of the methods used in formulating and processing bakery foods.
I do not know of any bakery book in print in the English language which has a scope as broad as this one, in terms of the types of products covered. A glance at the table of contents should convince the reader that this is indeed the case. Its wide range should make the book particularly useful to developers of new products.
There are over 400 formulas and procedures provided in the following pages. They can be divided into two different levels of detail. Those found in the body of the text are generally fully explanatory and can be used as given to prepare a satisfactory product, but the formulas and procedures summarized in table format are not intended to contain every detail necessary for preparation. The tabular material is principally useful for comparison and for background information -- the reader can apply the principles described in the text to "flesh out" the basic instructions in the tables. For further information on reading the tables, see the short explanation on the pages immediately following this preface.
The bibliographies to be found at the end of each chapter. In-depth articles on major subjects can be located with the help of these listings if the reader needs greater detail on some specific product.
The Chapter titles are:
1) Formulas and procedures for unleavened bakery products - Introduction - Pie crusts - Strudel - Unleavened cookies - Tortillas - Matzos
2) Formulas and procedures for leavened primarily with water vapor - Introduction - Puff pastry - Crispbread - Eclair shells, cream puffs, and popovers - Cookies and crackers
3) Formulas and procedures for air leavened bakery products - Introduction - Angel food cakes - Cakes made with foams of whole eggs or egg yolks - Cookies - Other products
4) Formulas and procedures for chemically leavened breads and rolls - Introduction - Chemical leavening systems - Function of the ingredients - Soda breads - Quickbreads - Pancakes - Crumpets - Snack crackers
5) Formulas and procedures for chemically leavened cakes, cookies, and other sweet goods - Introduction - Composition - General rules for developing formulas - Layer cakes - Cupcakes - Cake doughnuts - Cookies
6) Formulas and procedures for yeast leavened plain bread and rolls - Introduction - Basic principles for formulating plain bread and rolls - Reactions during mixing - Temperature rise during mixing - Fermentation - Make-up - Baking - Two traditional bread processing schemes - Trouble shooting
7) Formulas and procedures for continuous, semi-continuous, and expedited doughs - Introduction - Continuous processing of white bread and rolls - Formulating bread for continuous plants - Modification of fermentation procedures - Expedited conditioning by mechanical or chemical means
8) Formulas and procedures for variety breads - Introduction - Sourdough breads - Whole wheat and multigrain breads - Rye bread - Potato bread - Breads with vegetable ingredients - Breads with dairy ingredients - Salt-rising bread - Dietetic bakery products
9) Formulas and procedures for yeast leavened sweet doughs - Introduction - Plain and roll-in sweet doughs - Doughnuts and other fried goods - Danish pastry - Cookies - Combinations of doughs and batters
10) Formulas and procedures for other yeast leavened products - Introduction - English muffins - Croissants - Pizzas - Bagels - Pretzels - Bread crumbs, crotons, and stuffing - Rusks and other toasted products - Soda crackers and saltines
11) Formulas and procedures for adjuncts; washes, glazes, icings, and marshmallow - Introduction - Washes - Glazes - Icings - Marshmallow
12) Formulas and procedures for adjuncts; streusels, pastes, fillings, toppings, etc. - Introduction - Streusels - Crunch Toppings - Pan dressings - Almond paste and allied goods - Toppings for pastries - Fillings for sweet rolls - Whipped cream and its substitutes - Fillings for pies and other pastries - Enrobings
An index is included
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Glossary of Cereal Science and Technology ISBN: 0942849140
Dimensions (in inches) - 6 x 9.25
# of pages - 220
Illustrated - n/a
Condition - new
Description:
Contains definitions of terms that may be encountered in publications on agronomy, dry- and wet-milling, brewing, baking, pasta production, breakfast cereal and snack manufacture, dietetic food formulating, etc. Words and phrases describing processes, machinery, utensils, ingredients, representing about 20 regions. There are 220 pages and over 4,000 definitions in this book.
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Glossary of Milling and Baking Terms ISBN: 0942849108
Dimensions (in inches) - 6 x 9.25
# of pages - 119 + v
Illustrated - no
Condition - new
Description:
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 included. This book is hardbound, with a cover embossed in light blue and gold.
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Ingredients for Bakers: (Hardcover, 1987) ISBN: 0942849000
Dimensions (in inches) - 6 x 9.25 x 1.125
# of pages - 296 + xiv
Illustrated - charts, diagrams
Condition - new
Description:
From the preface:
At the time this is being written, there is no English language book available from current lists which gives a comprehensive, critical, and unified survey of the technological aspects of ingredients used in commercial bakeries. Yet, many technical workers in the baking industry have expressed a desire for a reference work which would give them a basis for testing and selecting ingredients. This book was designed to fill that need.
The Chapter titles are:
1) Flour - Wheat varieties - Milling - Wheat and flour constituents - Post-milling treatments and additives - Quality tests for flour
2) Other grain products - Durum - Rye - Triticale - Corn - Barley - Oats - Rice - Sorghum - Soybeans
3) Leaveners and yeast foods - Yeast - Yeast foods - Other biological leavening 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 - Solubility - Salt with additives - Salt substitutes - Effects of salt on doughs and batters - Analytical methods
7) Water - Regulations - Drinking water standards of the public health service - Water treatment - Effects of water impurities on bakery products - Water treatment methods used by bakeries - Analysis of water
8) Ingredients derived from milk - Composition of milk - Types of milk ingredients - Milk protein concentrates - Dairy blends and milk replacers - Cheese - Quality tests for milk and milk products
9) Ingredients derived from eggs - Functional properties - Composition - Standards of identity and quality - Freezing and drying of eggs - Commercial products - Storage - Bacteriology of egg products - Quality control test
10) Fruits and nuts - Nuts - Almonds, almond butter, and almond paste - Brazil nuts - Cashews - Chestnuts - Coconut - Filberts and Hazlenuts - Kernel paste - Macadamias - Peanuts and peanut butter - Pecans - Pistachios - Poppyseed - Walnuts - Nut substitutes - Fruits - Dried fruits - Dates and date paste - Figs and fig paste - Raisins, raisin paste, and currants - Candied or glace fruit - Canned fruits - Frozen fruits - Fruit jams, jellies, and preserves
11) Flavors and colors - Colors - Uncertified color additives - Carotenoids - Caramel colors - Carmine - Fruit and vegetable extracts - Riboflavin - Spices - Titanium oxide - Certified color additives - Flavors - Spices - Allspice - Anise seed - Caraway - Cardamon - Celery seed - Cinnamon - Cloves - Coriander - Dill seed - Fennel - Fenugreek - Garlic - Ginger - Mace - Mint - Nutmeg - Paprika - Saffron - Turmeric - General considerations - Vanilla - Cacao products - Artificial flavors
12) Other ingredients - Inhibitors of microbiological spoilage - Starches and other hydrocolloids - Dough modifiers - Nutritional supplements
An index follows.
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Ingredients for Bakers: (Hardcover, 1996) ISBN: 0942849175
Dimensions (in inches) - 6 x 9.25 x 1.25
# of pages - 352
Illustrated - digrams, charts
Condition - new
Description:
The first edition of the classic reference was expanded, brought up to date, and re-organized for easier use. The new book provides essential information on nearly all commercial ingredients used in cereal-based foods. There is a special section dealing with ingredients useful in dietary foods such as artificial and reduced calorie sweeteners and fat-replacers, fiber-content enchancers, salt substitutes, etc.
Some of the factors discussed for each ingredient are:
How the ingredient is manufactured
How it affects processing response of doughs and batters
Nutritional content, as obtained from federal sources
Labeling considerations
Variations in ingredients from different suppliers
Factors that affect the cost of the ingredient
Common defects and how to detect them
How to write specifications that maximize quality and minimize cost
Legal status of the ingredient
Storage life and preferred storage conditions; signs of deterioration
This is a valuable reference for professional bakers, bakery engineers, cereal chemists, administrators, and ingredient suppliers. It has over 350 pages, many illustrations and graphs, and an extensive index.
The Chapter titles are:
1) Flour and other ingredients from wheat - Commercial wheat varieties - Utilization of wheat - Composition of wheat - Wheat flour - Specifications and quality testing of wheat and flour - Vial wheat gluten
2) Other grains and their products - Durum - Rye - Triticale - Rice - Millite - Corn - Oats - Barley - Flaxseed - Other grains
3) Leavening agents - Yeast - Yeast foods - Other biological leavening systems - Chemical leavening systems
4) Shortenings, emulsifiers, and antioxidants - Natural fats and oils - Processing vegetable oils - Manufacturing specialty products - Tests applied to shortenings - Specifications - Emulsifiers - Antioxidants
5) Sweeteners and malt syrup - Sucrose, brown sugar, and molasses - Sucrose syrups and invert sugar syrups - Sweeteners derived from starch - Malt products - Other sweeteners
6) Salt - Why use salt? - Salt manufacture - Types of salt - How to select the right salt for your purpose - Analytical methods - Containers and storage
7) Ingredients derived from milk - Types of milk ingredients - Quality tests for milk and milk products
8) Ingredients derived from eggs - Functional properties - Composition - Standards of identity and quality - Freezing and drying of eggs - Commercial products - Storage - Bacteriology of egg products - Quality control test
9) Seeds and nuts - Nuts - Seeds
10) Fruits and vegetables - Fruits - Vegetables
11) Spices, flavors and colors - Coloring additives - Natural and artificial flavors - Spices and herbs - Encapsulation
12) Ingredients for dietetic foods - Dietetic bakery products - Fortification with proteins or amino acids - Fortification with micro-nutrients - Reduced salt - "Diabetic" or sugar-free - Reduced calories - Non-nutritive sweeteners - Fat substitutes and replacements - No cholesterol - Ingredients for increasing fiber content - Formulating foods for allergic individuals - Meeting religious and philosophical requirements
13) Water - Sources - Water treatment - Effects of water impurities on bakery products - Water treatment methods used by bakeries - Analyses of water
14) Other ingredients - Inhibitors of microbiological spoilage - Texture modifiers - Functional modifiers of dough - Enzymes
Index
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Snack Food Technology: Japanese ISBN: 0870551930
Dimensions (in inches) - 6 x 9.25 x 1
# of pages - 490
Illustrated - photographs and charts
Condition - New
Description:
26 Chapters and an index - entirely writen in the Japanese language
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Snack Food Technology: (Hardcover, 1984) ISBN: 0870554603
Dimensions (in inches) - 6 x 9.25 x 1.375
# of pages - 415 + xiii
Illustrated - photographs, diagrams, charts, graphs
Condition - new
Description:
The Chapter titles are:
Part 1 Snack Food Ingredients
1) Popcorn and other cereal products
2) Fats, oils, emulsifiers, and antioxidants
3) Sweeteners
4) Dairy products
5) Salt
6) Water
7) Nuts and fruit
8) Vegetable ingredients
9) Flavors and colors
Part 2 Products and processes
10) Potato chips
11) Meat-based snacks
12) Snacks based on popcorn
13) Puffed snacks
14) Corn chips and simulated potato chips
15) Baked snacks
16) Nut-based snacks
Part 3 Equipment
17) Extruding equipment
18) Equipment for frying, baking, and drying
19) Specializied equipment for popcorn processing
20) Specialized equipment for potato chip processing
21) Packaging materials
22) Packaging equipment
23) Miscellaneous equipment
Part 4 Technical functions
24) Product development
25) Quality control
26) Nutritional supplementation
Index follows. This 420+ page book has many illustrations and tables.Please visit half.com for this book and a great selection of similar books at:
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Snack Food Technology: (Hardcover, 1993) ISBN: 0942849086
Dimensions (in inches) - 6 x 9.25 x 1.75
# of pages - 450 + vii
Illustrated - photographs, charts, graphs, tables
Condition - new
Description:
The first two editions of this book were widely accepted as basic references in the field. The new edition covers all the major advances that have been made in snack food technology. The thirty-four chapters are divided into four sections: Ingredients, Processes and Formulas, Equipment, and Managing Technical Functions. The index includes hundreds of entries selected and arranged so as to 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) Snacks based on nuts
17) Potato chips
18) Meat-based snacks
19) Snacks based on fruits
20) Other types of snacks
21) Bulk handling of ingredients
22) Weighing and metering
23) Popcorn equipment
24) Potato chips equipment
25) Extruders
26) Baking equipment
27) Containers
28) Packaging equipment
29) Miscellaneous equipment
30) Computers in plant and laboratory
31) Developing new products
32) Administering Quality Assurance
33) Safety and sanitation
34) Meeting special dietary needs
This 450-page book has many illustrations and tables.
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Technology of Food Product Development: (1993) ISBN: 0942849116
Dimensions (in inches) - 6 x 9.25 x 1.25
# of pages - 314 + vi
Illustrated - tables, forms
Condition - new
Description:
This volume provides assistance to persons working in product development or who expect to do such work. Unlike many of the earlier works on product development, this book emphasizes practical activities by acknowledging the importance of manufaturing economics, consumer behavior, and marketing problems. You are told how to avoid common pitfalls and how to take short-cuts and calculated risks when necessary. There are detailed discussions of methods for protecting discoveries by obtaining patents, copyrights, and trademarks.
The author of this 320-page treatise worked as an R&D administrator for over 30 years, managing industrial and military food development projects with outstanding success.
There are chapters about:
1) General ideas
2) Generating ideas
3) Screening and evaluating ideas
4) Establishing projects
5) Project management
6) Performing technical development
7) Interfacing with other groups
8) Container development
9) Labeling
10) Effects of regulations
11) From lab to marketplace
12) Using computers in product development
13) Protecting innovations
14) Future trends
15) The ten commandments of product development
An index follows.
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Technology of the Materials of Baking: (1990) ISBN: 0942849043
Dimensions (in inches) - 6 x 9.25 x .875
# of pages - 296
Illustrated - diagrams, graphs, charts
Condition - new
Description:
From the preface:
The purpose of this book is to give those technicians and technologists who deal with bakery products a convenient reference source describing the properties and characteristics of the raw materials they encounter in the bake-shop and laboratory. It is also directed to the professional baker and chief executive. Additionally, the book should be useful to food technologists connected with industries which supply raw materials for bakery products. Marketing and sales personnel should find the information presented here to be of value in providing a base for analyzing customer needs and product quality. Administrators who have a limited technical background will find this volume a discussion of ingredients in terms which can give insights into the economics of production and contribute to a better understanding of the reports of their research, development, and quality control staffs. The book is not likely to be of much use to the home baker, however, since its orientation is primarily toward commercial practices. Knowledge of the fundamentals of physical science is assumed, although the book can be useful even in the absence of such training.
Every reader will recognize that there are many bakery-type items which are cooked by methods other than oven-baking. Frying of doughnuts, extrusion puffing of certain types of flatbread, and griddle cooking of pancakes are examples of these non-baking methods. Some space has been devoted to information on ingredients used in these items, in cases where the requirements for the materials are appreciably different from those for ingredients used in oven-baked foods (e.g., frying fat). Only very brief attention has been given to ingredients for steamed and boiled doughs.
At the end of each chapter, there is a list of references to articles quoted in the text and to other sources where more extensive discussions of important topics can be found. The emphasis is on recent publications, extending into 1989, but some historically important articles are also cited. With these bibliographies as guides, the reader can search as deeply as desired into specialized aspects of the subject, while those persons who are interested only in the basics will not be distracted by excess detail. Included in these references are examples of recent reviews, so the reader does not have to assemble a large number of journals and reference books in order to gain an up-to-date knowledge of the field.
This book forms part of a four volume series dealing with a broad range of topics in bakery technology, the present volume being a revised edition of "Ingredients for Bakers," which was published in 1987. The series is intended to serve the same purpose as my earlier work, "Bakery Technology and Engineering," which has been out of print for many years. Other books in the present series are: "Equipment for Bakers," "Formulas and Processes for Bakers," and "Bakery Technology." The last-named volume deals with an assortment of topics including packaging materials and machines, nutritional supplementation and labeling, administering and conducting product development studies and quality assurance operations, and use of computers by the technical staff.
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 - Salt with additives - Use of salt substitutes in bakery products - Effects of salt on doughs and batters - Analytical methods
7) Water - Regulations - Drinking water standards of the public health service - Water treatment - Effects of water impurities on bakery products - Water treatment methods used by bakeries - Analyses of water
8) Ingredients derived from milk - Composition of milk - Types of milk ingredients - Milk protein concentrates - Dairy blends and milk replacers - Cheese - Quality tests for milk and milk products
9) Ingredients derived from eggs - Functional properties - Composition - Standards of identity and quality - Freezing and drying of eggs - Commercial products - Storage - Bacteriology of egg products - Quality control test
10) Fruits and nuts - Nuts - Almonds, almond butter, and almond paste - Brazil nuts - Cashews - Chestnuts - Coconut - Filberts and Hazlenuts - Kernel paste - Macadamias - Peanuts and peanut butter - Pecans - Pistachios - Poppyseed - Walnuts - Nut substitutes - Fruits - Dried fruits - Dates and date paste - Figs and fig paste - Raisins, raisin paste, and currants - Candied or glace fruit - Canned fruits - Frozen fruits - Fruit jams, jellies, and preserves
11) Flavors and colors - Colors - Uncertified color additives - Carotenoids - Caramel colors - Carmine - Fruit and vegetable extracts - Riboflavin - Spices - Titanium oxide - Certified color additives - Flavors - Spices - Allspice - Anise seed - Caraway - Cardamon - Celery seed - Cinnamon - Cloves - Coriander - Dill seed - Fennel - Fenugreek - Garlic - Ginger - Mace - Mint - Nutmeg - Paprika - Saffron - Turmeric - General considerations - Vanilla - Cacao products - Artificial flavors
12) Other ingredients - Inhibitors of microbiological spoilage - Starches and other hydrocolloids - Dough modifiers - Nutritional supplements
An index follows.
Please visit half.com for this book and a great selection of similar books at:
half.com's brand new Technology of the Materials of Baking by Samuel A Matz
This entire selling description is Copyrighted 2007 by Dennis V Carter and all rights are reserved with none of it to be used without written permission of the copyright holder.