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Ingredients for Bakers, by Samuel A. Matz
Download PDF Ingredients for Bakers, by Samuel A. Matz
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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.
- Sales Rank: #3612161 in Books
- Published on: 1987-12
- Original language: English
- Binding: Hardcover
- 296 pages
About the Author
Dr. Samuel A. Matz has performed and directed technical activities in flour mills, government and university laboratories, and bakeries, beginning in 1949. He has had many books and other publications issued over the last 40 years.
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