The Chorleywood Bread Process (Record no. 6871)

000 -LEADER
fixed length control field 02085nam a2200217 a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 151229s2006 xxu eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 0849391318 (hardcover)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780849391316 (hardcover)
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.7523 Cauvain 20411 1st 2006 Food.Science
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Cauvain, Stanley P.
245 14 - TITLE STATEMENT
Title The Chorleywood Bread Process
250 ## - EDITION STATEMENT
Edition statement 1st
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication USA:
Name of publisher CRC Press,
Year of publication 2006.
300 ## - PHYSICAL DESCRIPTION
Number of Pages 178 p. ;
520 ## - SUMMARY, ETC.
Summary, etc The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximizing its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters reviews the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process will be a standard work for all bakers around the world wishing to maximize the potential of the process, and for scientists, technologists, and students wanting a better understanding of the process and its place in commercial bread making.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Bread Making
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Bread Process
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Science and Human Nutrition
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Young, Linda S.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Collection code Permanent Location Current Location Shelving location Date acquired Source of acquisition Full call number Accession Number Koha item type
Veterinary Science UVAS Library UVAS Library Food Sci. & Human Nutrition 2015-12-29 Purchased 664.7523 Cauvain 20411 1st 2006 Food.Science 20411 Books


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