Baked Products: Science, Technology and Practice

Front Cover
Wiley, Nov 17, 2006 - Cooking - 244 pages
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.

Other editions - View all

Baked Products: Science, Technology and Practice
Stanley P. Cauvain,Linda S. Young
Limited preview - 2008
Baked Products: Science, Technology and Practice
Stanley P. Cauvain,Linda S. Young
No preview available - 2008

References to this book

About the author (2006)

With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.

Bibliographic information

TitleBaked Products: Science, Technology and Practice
AuthorsStanley P. Cauvain, Linda S. Young
Editionillustrated
PublisherWiley, 2006
ISBN1405127023, 9781405127028
Length244 pages
Subjects ›  › 

Cooking / Methods / Baking
Science / Life Sciences / Horticulture
  
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