Chapter 1. Current Approaches to the Classification of Bakery Products
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 16 NOV 2007
DOI: 10.1002/9780470995907.ch1
Copyright © 2006 by Stanley P. Cauvain and Linda S. Young
Book Title
Baked Products: Science, Technology and Practice
Additional Information
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2007) Current Approaches to the Classification of Bakery Products, in Baked Products: Science, Technology and Practice, Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470995907.ch1
Editor Information
BakeTran, High Wycombe, Bucks, UK
Publication History
- Published Online: 16 NOV 2007
- Published Print: 11 SEP 2006
ISBN Information
Print ISBN: 9781405127028
Online ISBN: 9780470995907
- Summary
- Chapter
Keywords:
- bakery products;
- classification;
- historical background;
- bread and fermented goods;
- recipe balance
Summary
This chapter contains sections titled:
Introduction
Historical background to the manufacture of baked products
Traditional basis for classifying bread and fermented goods, cakes, pastries and biscuits
The concept of recipe balance in the development of baked products
Reconsidering the basis for baked-product classification