Food Engineering Aspects of Baking Sweet Goods (Record no. 701412)
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000 -LEADER | |
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fixed length control field | 02245nam a22002537a 4500 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 230315s2022 |||||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9780367387617 |
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER | |
ISSN-L | 9780367387617 |
041 ## - LANGUAGE CODE | |
Language code of text/sound track or separate title | English |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 664.752 |
Item number | SUM |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Sumnu, Sevet Gulum |
9 (RLIN) | 674189 |
Relator term | editor |
245 ## - TITLE STATEMENT | |
Title | Food Engineering Aspects of Baking Sweet Goods |
260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
Place of publication, distribution, etc. | Boca Raton, FL : |
Name of publisher, distributor, etc. | CRC Press, |
Date of publication, distribution, etc. | 2019 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | XVIII, 283 p. |
Other physical details | : ill |
490 ## - SERIES STATEMENT | |
Series statement | Contemporary Food Engineering Series |
504 ## - BIBLIOGRAPHY, ETC. NOTE | |
Bibliography, etc. note | Includes Bibliographical References and Index |
520 ## - SUMMARY, ETC. | |
Summary, etc. | SUMMARY: <br/> Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.<br/><br/>With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products.<br/><br/>Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
9 (RLIN) | 674270 |
Topical term or geographic name entry element | Baked Products Analysis |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
9 (RLIN) | 47353 |
Topical term or geographic name entry element | Food Analysis |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Relator term | editor |
Personal name | Sahin, Serpil |
9 (RLIN) | 674271 |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | TOC |
Uniform Resource Identifier | <a href="https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367387617.pdf">https://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9780367387617.pdf</a> |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Link text | WEB LINK |
Uniform Resource Identifier | <a href="https://www.routledge.com/Food-Engineering-Aspects-of-Baking-Sweet-Goods/Sumnu-Sahin/p/book/9780367387617# ">https://www.routledge.com/Food-Engineering-Aspects-of-Baking-Sweet-Goods/Sumnu-Sahin/p/book/9780367387617# </a> |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Dewey Decimal Classification |
Koha item type | Book |
Withdrawn status | Lost status | Source of classification or shelving scheme | Physical Form | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Stock Type | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Budget Year | Cost, replacement price | Accession Date | Koha item type |
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Dewey Decimal Classification | Text, Paperback | Reference Section | Reference Section | Department of Food Engineering | 14/03/2023 | 25 | Purchased | 12009.89 | 664.752 SUM | 97932 | 14/03/2023 | 2022-23 | 14129.28 | 14/03/2023 | Reference Collection |