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This book fills a need for a technological guide in a field that has experi­ enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chap...

This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and t...

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The book details the latest methods of producing, cleaning, and storing cereal grains.

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This third edition is completely revised and updated to address the new advances in bakery technology and engineering. It discusses formulae and procedures, equipment and organizing, and managing technical functions.

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This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ...

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