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Baking Science & Technology: Formulation and Production, by E. J. Pyler, L. A. Gorton
PDF Download Baking Science & Technology: Formulation and Production, by E. J. Pyler, L. A. Gorton
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Formulation & Production takes up formulating and processing systems. This volume looks at fundamental dough and batter processes, and then it delves deep into formulating a vast variety of baked foods from bread, buns and flatbreads to cakes, cookies, muffins and donuts. Fried and griddle items are also covered in detail as are icings and glazes. The second half of Volume 2 comprehensively defines processing systems. From ingredient handling through mixing, makeup, thermal processing, cooling and packaging, these sections bring the reader up to date on the latest technology and define the array of choices and innovations available. Specialty equipment for tortillas, bagels, pretzels and baked snacks and others is also covered. "Baking Science & Technology" was first published in 1952, then again in 1972 and 1988. This book has stood the test of time and continues to be used as a textbook by the industry's leading baking schools and as a daily reference for thousands of bakers and bakery technologists worldwide. It is a testament to the insight and writing ability of its original author, Ernie Pyler. For the 4th edition, Laurie Gorton, executive editor of Baking & Snack has worked on the book for year and a half. She has nearly 35 years experience covering the technical, scientific and business aspects of the grain-based foods industry.
- Sales Rank: #576116 in Books
- Brand: Brand:
- Published on: 2010-01-27
- Original language: English
- Dimensions: 9.50" h x 7.75" w x 1.25" l, 4.15 pounds
- Binding: Paperback
- 782 pages
- Used Book in Good Condition
Most helpful customer reviews
2 of 2 people found the following review helpful.
Extremely useful text
By Emily
I own Vol 1 and 2 and they have been extremely useful throughout my undergraduate and graduate programs. Vol 1 introduces basic food science topics (carbohydrates, proteins, lipids, etc), ingredients, quality testing and physical chemistry. Vol 2 covers bakery processes (mixing, fermentation, proofing, etc.), formulations, equipment, handling systems and more. I would recommend Vol 1 for those more interested in the science/research aspect of baking and Vol 2 for those interested in understanding formulations and/or how baking science translates to industry/commercial scale issues.
0 of 0 people found the following review helpful.
But not Hard cover
By KATE BAGOROGOZA
I like the contents of the book, it is a useful book, but I was disappointed to find it was not a Hard cover because that what it was advertised as and that is what I expected.
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