by
Manfredi, Stefano.
Call Number
641.8248
Publication Date
2017
Summary
Pizza gets a makeover - the best wholewheat flour, fresh ingredients and a brand new repertoire of taste and flavour.
Format:
Electronic Resources
Relevance:
0.0816
by
Fields, Robin.
Call Number
641.77
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0776
by
Preedy, Victor R.
Call Number
664.7207 FLO
Publication Date
2011
Summary
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Secondly, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Thirdly, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those four and break related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
Format:
Electronic Resources
Relevance:
0.0711
by
Chattman, Lauren.
Call Number
641.815
Publication Date
2008
Format:
Electronic Resources
Relevance:
0.0711
by
Jagarlamudi, Lakshmi.
Call Number
664.153
Publication Date
2023
Summary
This book is a comprehensive and practical day-to-day reference for students in the discipline of Food Science and Technology. It provides a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products.
Format:
Electronic Resources
Relevance:
0.0684
by
Sperber, William H.
Call Number
664
Publication Date
2010
Summary
The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.
Format:
Electronic Resources
Relevance:
0.0618
by
Ertuğrul, Nesimi.
Call Number
641.58
Publication Date
2024
Summary
This book covers the history, design and construction of wood burning ovens. Burning behavior of wood is explained and a section is dedicated to the types of heat transfers using simplified analogies, to avoid misconceptions that these ovens are only for bread products. Select Turkish recipes and fusion cooking techniques are also presented.
Format:
Electronic Resources
Relevance:
0.0583
by
Cauvain, Stanley, author.
Call Number
664.7523 CAU
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0583
by
Hutkins, Robert W.
Call Number
664.024
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0554
by
Nelson, David L.
Call Number
664
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0554
by
Davidson, Iain.
Call Number
664.7523
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0487
by
Serna Saldívar, Sergio R. Othón, author.
Call Number
664.6 SER
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0487
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