par
Manfredi, Stefano.
Numéro de rayon préféré
641.8248
Date de publication
2017
Résumé
Pizza gets a makeover - the best wholewheat flour, fresh ingredients and a brand new repertoire of taste and flavour.
Format :
Ressources électroniques
Pertinence:
0.0816
par
Fields, Robin.
Numéro de rayon préféré
641.77
Date de publication
2022
Format :
Ressources électroniques
Pertinence:
0.0776
par
Preedy, Victor R.
Numéro de rayon préféré
664.7207 FLO
Date de publication
2011
Résumé
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 :
Ressources électroniques
Pertinence:
0.0711
par
Chattman, Lauren.
Numéro de rayon préféré
641.815
Date de publication
2008
Format :
Ressources électroniques
Pertinence:
0.0711
par
Jagarlamudi, Lakshmi.
Numéro de rayon préféré
664.153
Date de publication
2023
Résumé
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 :
Ressources électroniques
Pertinence:
0.0684
par
Sperber, William H.
Numéro de rayon préféré
664
Date de publication
2010
Résumé
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 :
Ressources électroniques
Pertinence:
0.0618
par
Ertuğrul, Nesimi.
Numéro de rayon préféré
641.58
Date de publication
2024
Résumé
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 :
Ressources électroniques
Pertinence:
0.0583
par
Cauvain, Stanley, author.
Numéro de rayon préféré
664.7523 CAU
Date de publication
2015
Format :
Ressources électroniques
Pertinence:
0.0583
par
Hutkins, Robert W.
Numéro de rayon préféré
664.024
Date de publication
2018
Format :
Ressources électroniques
Pertinence:
0.0554
par
Nelson, David L.
Numéro de rayon préféré
664
Date de publication
2016
Format :
Ressources électroniques
Pertinence:
0.0554
par
Davidson, Iain.
Numéro de rayon préféré
664.7523
Date de publication
2023
Format :
Ressources électroniques
Pertinence:
0.0487
par
Serna Saldívar, Sergio R. Othón, author.
Numéro de rayon préféré
664.6 SER
Date de publication
2022
Format :
Ressources électroniques
Pertinence:
0.0487
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