Frozen and Refrigerated Doughs and Batters

This book discusses the preparation of frozen and refrigerated doughs and batters for various bakery foods. It is an ideal sourcebook for commercial bakeries and plants who supply frozen doughs and batters to distribution centers such as supermarkets or institutional bakeries.

In Frozen and Refrigerated Doughs and Batters, 14 experts present the first complete reference on the economic, technological, biochemical, rheological, microbiological, and engineering considerations of frozen dough and batter production.

Because market characteristics, distribution channels, etc., vary across the globe, Frozen and Refrigerated Doughs and Batters examines the industry problems unique to the United States and European markets. Regardless of which section of the globe you produce or market your goods, this book contains the practical information you need for enhancing your products and processes.

1995; 6"x 9" hardcover; 280 pages; 83 black and white figures. ISBN 0-913250-88-0
Item No. 50880

This book will be an invaluable reference for:

Specialists in New Product Developmen----use this book's guidelines for optimal formula, product, process, and equipment selection to develop profitable food products for your company.

Food Technologists, Processors, and Bakers---boost product quality by improving yeast performance, extending dough keeping characteristics, and more.

Researchers----read how recombinant DNA technology and novel processing developments may ultimately lead to improved frozen-dough yeast.

Microbiologists and Yeast Manufacturers----discover the food and baking industries' needs for new types of yeasts and microorganisms.

Producers of Dough Improvers---read about the function of these ingredients in frozen dough applications, and learn about the industry's needs for better improvers.

Marketing Professionals---gain insights into the size and growth projections for this expanding industry.

Instructors---use this book as the perfect reference text for baking science and technology courses.

Specialists New to the Industry---correlate your existing scientific knowledge with the specific nuances of formulating, preparing, packaging, and distributing frozen and refigerated doughs and batters.