Search Results for yeast dough

80 bread machine best-ever recipes : discover the potential of your bread machine with step-by-step recipes from around the world, illustrated in 300 photographs / Jennie Shapter.

2024-05-02T15:41:51Z

by Shapter, Jennie.
Call Number 641.815 SHA
Publication Date 2011
Format: Books

Cresci : the art of leavened dough / Iginio Massari, Achille Zoia.

2024-05-02T15:41:51Z

by Massari, Iginio.
Call Number ARC 641.815 MAS
Publication Date 1999
Format: Regular print

Bakery products [electronic resource] : science and technology / Y.H. Hui, editor.

2024-05-02T15:41:51Z

by Hui, Y. H. (Yiu H.)
Call Number 664.752 BAK
Publication Date 2008
Summary "Blending the technical aspects of baking with freshest scientific research the book Bakery Products & Technology has all the finest ingredients to serve the most demanding appetites of food professionals." - Beverage & Food World, September 2007
Format: Electronic Resources
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The lost art of real cooking : rediscovering the pleasures of traditional food, one recipe at a time / Ken Albala and Rosanna Nafziger ; illustrations by Marjorie Nafziger.

2024-05-02T15:41:51Z

by Albala, Ken, 1964-, author.
Call Number 641.5 ALB
Publication Date 2010
Summary A food historian and a recipe tester revisit old-fashioned cooking and provide recipes and techniques for making food the inconvenient and difficult-but highly rewarding-way, from pickles to pastry dough.
Format: Books

The Little Chinese Cookbook.

2024-05-02T15:41:51Z

by Kitchen, Murdoch Books Test.
Call Number 641.5951
Publication Date 2016
Summary Featuring more than 80 recipes, this book is a source of inspiration for the cook and an evocation of a place.
Format: Electronic Resources
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Pizza de Luxe : Deliciously Authentic Recipes for the World's Favourite Fast Food.

2024-05-02T15:41:51Z

by Manfredi, Stefano.
Call Number 641.8248
Publication Date 2018
Summary How to make the perfect pizza - this is the perfect Father's Day gift.
Format: Electronic Resources
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The Allergy-Free Pantry : Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts.

2024-05-02T15:41:51Z

by Martin, Colette.
Call Number 641.56318
Publication Date 2014
Format: Electronic Resources
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Gluten-free food science and technology [electronic resource] / edited by Eimear Gallagher.

2024-05-02T15:41:51Z

by Gallagher, Eimear.
Call Number 664.75 GLU
Publication Date 2009
Summary Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research.
Format: Electronic Resources
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Learning to Bake Allergen-Free [electronic resource] : A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts

2024-05-02T15:41:51Z

by Martin, Colette.
Call Number 641.56318
Publication Date 2012
Format: Electronic Resources
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The Arc : a formal structure for a Palestinian state / Doug Suisman [and others].

2024-05-02T15:41:51Z

by Suisman, Douglas R.
Call Number 307.30956953 22
Publication Date 2005
Summary Accompanying DVD is playable on NTSC players (side A) and PAL players (side B). Each side has an English and an Arabic language version. Both sides are also playable on most computers with DVD decoding software installed.
Format: Electronic Resources
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=197623

No Need to Knead [electronic resource] : Handmade Artisan Breads in 90 minutes

2024-05-02T15:41:51Z

by Dunaway, Suzanne.
Call Number 641.815
Publication Date 2012
Summary Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast and salt - and, passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error. You will find focaccia, ciabatta, pane rustico and pizza as well as breads from around the world such as b
Format: Electronic Resources
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Vegan Baking Classics : Delicious, Easy-to-Make Traditional Favorites.

2024-05-02T15:41:51Z

by Rudnicki, Kelly.
Call Number 641.5636
Publication Date 2010
Summary Vegan Baking Classics is a one-stop guide to delicious, everyday baked goods free of any animal ingredients. It offers timeless, foolproof recipes that are as delicious as they are easy to prepare, even for kitchen novices. Whether bakers are new to the world of veganism or a veterans with years of experience, readers (and their families) find invaluable resources here for sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they are vegan or not, but they fill a particular need for families concerned about avoiding animal products and maintaining a completely plant-based diet. The recipes use high quality ingredients that are affordable and widely available, and all the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. This book proves you can be vegan and eat your cake too!.
Format: Electronic Resources
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New Pizza : A Whole New Era for the World's Favourite Food.

2024-05-02T15:41:51Z

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
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The "I Love My Air Fryer" Baking Book : From Inside-Out Chocolate Chip Cookies to Calzones, 175 Quick and Easy Recipes.

2024-05-02T15:41:51Z

by Fields, Robin.
Call Number 641.77
Publication Date 2022
Format: Electronic Resources
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Flour and breads and their fortification in health and disease prevention [electronic resource] / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.

2024-05-02T15:41:51Z

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
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Mom's Big Book of Baking, Reprint : 200 Simple, Foolproof Family Favorites for Birthday Parties, Bake Sales, and More.

2024-05-02T15:41:51Z

by Chattman, Lauren.
Call Number 641.815
Publication Date 2008
Format: Electronic Resources
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Bakery and Confectionery Products : Processing, Quality Assessment, Packaging and Storage Techniques.

2024-05-02T15:41:51Z

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
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Compendium of the Microbiological Spoilage of Foods and Beverages.

2024-05-02T15:41:51Z

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
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The Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling.

2024-05-02T15:41:51Z

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
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Technology of Breadmaking / Stanley Cauvain.

2024-05-02T15:41:51Z

by Cauvain, Stanley, author.
Call Number 664.7523 CAU
Publication Date 2015
Format: Electronic Resources
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Microbiology and Technology of Fermented Foods.

2024-05-02T15:41:51Z

by Hutkins, Robert W.
Call Number 664.024
Publication Date 2018
Format: Electronic Resources
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Functional Foods.

2024-05-02T15:41:51Z

by Nelson, David L.
Call Number 664
Publication Date 2016
Format: Electronic Resources
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Biscuit Baking Technology : Processing and Engineering Manual.

2024-05-02T15:41:51Z

by Davidson, Iain.
Call Number 664.7523
Publication Date 2023
Format: Electronic Resources
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Snack Foods : Processing, Innovation, and Nutritional Aspects.

2024-05-02T15:41:51Z

by Serna Saldívar, Sergio R. Othón, author.
Call Number 664.6 SER
Publication Date 2022
Format: Electronic Resources
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Steamed Breads : Ingredients, Processing and Quality.

2024-05-02T15:41:51Z

by Huang, Sidi.
Call Number 664.7523
Publication Date 2016
Format: Electronic Resources
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