Gluten-Free Bread Technology, Mir Shabir Ahmad, Shah Manzoor Ahmad, Hamdani Afshan Mumtaz

Название: Gluten-free food science and technology
ISBN: 1405159154 ISBN-13(EAN): 9781405159159
Издательство: Wiley
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Цена: 25970.00 р.
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Описание: Gluten-Free Food Science and Technology provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance.

Автор: Harter Cordula
Название: Gluten Sensitivity: About Gluten-Associated Disorders and the Purpose of a Gluten-Free Diet
ISBN: 3658326565 ISBN-13(EAN): 9783658326562
Издательство: Springer
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Цена: 2794.00 р.
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Описание:

Gluten and wheat.- The role of intestinal health.- Diseases associated with gluten intolerance.- Gluten in the diet.- Gluten free as a trend.

Автор: Singh Deora Navneet, Deswal Aastha, Dwivedi Madhuresh
Название: Challenges and Potential Solutions in Gluten Free Product Development
ISBN: 3030886964 ISBN-13(EAN): 9783030886967
Издательство: Springer
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Цена: 18167.00 р.
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Описание: This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products.

Автор: Welker Hans, The Culinary Institute of America (CI
Название: Professional Bread Baking
ISBN: 1118435877 ISBN-13(EAN): 9781118435878
Издательство: Wiley
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Цена: 10771.00 р.
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Описание: Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.

Автор: Calvel, Raymond Wirtz, Ronald L.
Название: Taste of bread
ISBN: 1475768117 ISBN-13(EAN): 9781475768114
Издательство: Springer
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Цена: 12577.00 р.
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Описание: This year`s session was marked by substantial steps forward to support the reform process launched in 2009 with the aim to modernise the institutional framework and ensure a more efficient functioning of the commission. In addition the session adopted guidelines on precautionary conservation measures aimed at minimizing undesirable effects on stocks and improving fisheries economic profitability.

Автор: Dror Yosef, Rimon Ephraim, Vaida Reuben
Название: Whole-Wheat Bread for Human Health
ISBN: 3030398226 ISBN-13(EAN): 9783030398224
Издательство: Springer
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Цена: 27950.00 р.
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Описание: This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour.

Автор: Dror Yosef, Rimon Ephraim, Vaida Reuben
Название: Whole-Wheat Bread for Human Health
ISBN: 3030398250 ISBN-13(EAN): 9783030398255
Издательство: Springer
Цена: 27950.00 р.
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Описание: This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour.

Автор: Galanakis, Charis M.
Название: Trends In Wheat And Bread Making
ISBN: 0128210486 ISBN-13(EAN): 9780128210482
Издательство: Elsevier Science
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Цена: 26444.00 р.
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Описание: Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.

Автор: Buehler, Emily
Название: Bread science
ISBN: 097780688X ISBN-13(EAN): 9780977806881
Издательство: Неизвестно
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Цена: 6115.00 р.
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Описание:

Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .

-use preferments to increase the flavor of your bread,

-create and maintain your own sourdough starter,

-mix a well-balanced dough and knead it to perfection,

-give your dough additional strength with a folding technique,

-shape smooth, symmetric boules, batards, and baguettes,

-modify your oven to make it better for baking bread, and more.

In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.

The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.