The Technology of Wafers and Waffles II

The Technology of Wafers and Waffles II

Author: Karl F. Tiefenbacher

Publisher: Academic Press

ISBN: 9780128119723

Category: Technology & Engineering

Page: 437

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The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order. Brings a selection of recipes for different types of wafers, waffles, and fillings, along with information on relevant patents and literature Includes a chapter on recipe calculations for wafer and waffle batters, doughs and fillings, along with a glossary of terms in wafer and waffle science and technology Explores recipe calculation for estimating cost and final composition in main nutrients for wafers and waffles Provides tables that help keep nutrient targets during new product development processes
The Technology of Wafers and Waffles II
Language: en
Pages: 437
Authors: Karl F. Tiefenbacher
Categories: Technology & Engineering
Type: BOOK - Published: 2018-11-30 - Publisher: Academic Press

The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles,
The Technology of Wafers and Waffles I
Language: en
Pages: 712
Authors: Karl F. Tiefenbacher
Categories: Technology & Engineering
Type: BOOK - Published: 2017-05-16 - Publisher: Academic Press

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low
Oral Processing and Consumer Perception
Language: en
Pages: 361
Authors: Bettina Wolf, Jianshe Chen, Serafim Bakalis
Categories: Medical
Type: BOOK - Published: 2022-02-02 - Publisher: Royal Society of Chemistry

This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.
Country Living Country Mornings Cookbook
Language: en
Pages: 204
Authors: Country Living Editors, Lucy Wing
Categories: Breakfasts
Type: BOOK - Published: 1989 - Publisher:

Presents a range of hearty, wholesome breakfast foods for treats ranging from Vermont maple-syrup-topped pancakes and Southern country ham with biscuits to homemade jams, jellies, and breads.
Food Science and Technology Abstracts
Language: en
Pages:
Authors: Country Living Editors, Lucy Wing
Categories: Food
Type: BOOK - Published: 1982 - Publisher:

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.