Search Results

There are 22867 results for: content related to: Frontmatter

  1. The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 48–71, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch3

  2. Bakery Products: Science and Technology

    Bakery Products: Science and Technology

    H.-M. Lai, T.-C. Lin, Pages: 3–68, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch1

  3. Effects of Water on Product Textural Properties and their Changes During Storage

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 95–114, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch5

  4. Baked Goods

    Biotechnology Set, Second Edition

    Gottfried Spicher, Jürgen-Michael Brümmer, Pages: 239–319, 2008

    Published Online : 7 MAY 2008, DOI: 10.1002/9783527620999.ch7j

  5. Baked Goods

    Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

    Gottfried Spicher, Jürgen-Michael Brümmer, Pages: 240–319, 2008

    Published Online : 4 MAR 2008, DOI: 10.1002/9783527620920.ch7

  6. You have free access to this content
    Front Matter

    Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

    Stanley P. Cauvain, Linda S. Young, Pages: i–xii, 2009

    Published Online : 18 FEB 2009, DOI: 10.1002/9781444301083.fmatter

  7. The Contribution of Water During Processing, Baking, Cooung and Freezing

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 72–94, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch4

  8. The Role of Water in the Formation and Processing of Bread Doughs

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 24–47, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch2

  9. Gluten-Free Doughs: Rheological Properties, Testing Procedures – Methods and Potential Problems

    Gluten-Free Food Science and Technology

    Athina Lazaridou, Costas G. Biliaderis, Pages: 52–82, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch5

  10. Technology of biscuit manufacture: Investigation of the role of fermentation in the manufacture of cream crackers

    Journal of the Science of Food and Agriculture

    Volume 23, Issue 8, August 1972, Pages: 1021–1034, P. Wade

    Version of Record online : 9 MAY 2006, DOI: 10.1002/jsfa.2740230813

  11. You have free access to this content
    Index

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 206–210, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.index

  12. The Role of Water in the Formation and Processing of Batters, Biscuit and Cookie Doughs, and Pastes

    Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

    Stanley P. Cauvain, Linda S. Young, Pages: 73–110, 2009

    Published Online : 18 FEB 2009, DOI: 10.1002/9781444301083.ch3

  13. Food Manufacturing in the United States: Standard Industrial Classification

    Handbook of Food Products Manufacturing

    Y. H. Hui, Pages: 85–115, 2006

    Published Online : 1 AUG 2006, DOI: 10.1002/9780470113554.ch3

  14. Water and its Roles in Baked Products

    Bakery Food Manufacture and Quality: Water Control and Effects

    Stanley P. Cauvain, Linda S. Young, Pages: 1–23, 2007

    Published Online : 13 DEC 2007, DOI: 10.1002/9780470999332.ch1

  15. THE RHEOLOGICAL BASIS OF DOUGH STICKINESS

    Journal of Texture Studies

    Volume 28, Issue 2, June 1997, Pages: 139–162, B.J. DOBRASZCZYK

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1997.tb00108.x

  16. Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

    Journal of Texture Studies

    Volume 46, Issue 4, August 2015, Pages: 262–271, Federica Balestra, Gian Gaetano Pinnavaia and Santina Romani

    Version of Record online : 21 MAY 2015, DOI: 10.1111/jtxs.12124

  17. Packaging and Shelf-Life Prediction of Bakery Products

    Bakery Products Science and Technology, Second Edition

    Virginia Giannou, Dimitra Lebesi, Constantina Tzia, Pages: 355–371, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch20

  18. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  19. Lipid binding in wheat-flour doughs: The effect of datem emulsifier

    Journal of the Science of Food and Agriculture

    Volume 27, Issue 11, November 1976, Pages: 1064–1070, F. R. Jacobsberg, S. L. Worman and N. W. R. Daniels

    Version of Record online : 10 MAY 2006, DOI: 10.1002/jsfa.2740271113

  20. Frozen Dough

    Bakery Products: Science and Technology

    P. D. Ribotta, A. E. León, M. C. Añón, Pages: 381–392, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch21