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Bread Lover S Bread Machine Cookbook [PDF Download]

Bread Lover s Bread Machine Cookbook PDF
Author: Beth Hensperger
Publisher: Harvard Common Press
Release Date: 2000-04-30
ISBN: 9781558321564
Size: 51.79 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 643
View: 5273

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The author, a "master baker," reveals how she transcended her skepticism over bread machines and discusses the wide variety of techniques and breads available to home bakers. Simultaneous.

Flat Bread Technology [PDF Download]

Flat Bread Technology PDF
Author: Jalal Qarooni
Publisher: Springer Science & Business Media
Release Date: 1996-11-30
ISBN: 9780412081118
Size: 18.18 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 206
View: 6707

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... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.

Bread For The Wilderness [PDF Download]

Bread for the Wilderness PDF
Author: Jay C. Rochelle
Publisher: Xulon Press
Release Date: 2001
ISBN: 1931232520
Size: 23.53 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 188
View: 2625

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Easy Breadmaking For Special Diets [PDF Download]

Easy Breadmaking for Special Diets PDF
Author: Nicolette M. Dumke
Publisher: Allergy Adapt, Inc.
Release Date: 1995
ISBN: 9781887624022
Size: 78.50 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 250
View: 3697

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The Taste Of Bread [PDF Download]

The Taste of Bread PDF
Author: Raymond Calvel
Publisher: Springer Science & Business Media
Release Date: 2001-04-30
ISBN: 9780834216464
Size: 68.99 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 207
View: 4848

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At long last, the classic text by acclaimed French baking expert Raymond Calvel is available in English. Professor Calvel is known throughout the world for his research on the production of quality French and European hearth breads, and this new English edition, undertaken by translator Ronald L. Wirtz and technical editor James J. MacGuire, brings Calvel’s expertise to the English-speaking world. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.

The Bread Builders [PDF Download]

The Bread Builders PDF
Author: Alan Scott
Publisher: Chelsea Green Publishing
Release Date: 1999-07-01
ISBN: 1603580131
Size: 38.93 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 250
View: 4120

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Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

The Tassajara Bread Book [PDF Download]

The Tassajara Bread Book PDF
Author: Edward Espe Brown
Publisher: Shambhala Publications
Release Date: 2009
ISBN: 1590307046
Size: 28.67 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 168
View: 5545

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In a deluxe edition of the international bestseller that started a generation of Americans baking nearly thirty years ago, the author shows how to make--and enjoy--breads, pastries, muffins, and desserts for today's sophisticated palates.

Six Thousand Years Of Bread [PDF Download]

Six Thousand Years of Bread PDF
Author: H. E. Jacob
Publisher: Skyhorse Publishing Inc.
Release Date: 2007-11-17
ISBN: 9781602391246
Size: 44.48 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 416
View: 2170

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"In writing the story of bread, a colossal epic tale, Jacob has sketched world history."—Wall Street Journal

Whole Wheat Bread Recipes 2nd Ed [PDF Download]

Whole Wheat Bread Recipes 2nd Ed PDF
Author: Daniel D. Stuhlman
Publisher: Daniel Stuhlman
Release Date: 2008-01-01
ISBN: 0934402345
Size: 23.89 MB
Format: PDF, ePub, Docs
Category :
Languages : en
Pages : 25
View: 6410

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Bread Making Quality Of Wheat [PDF Download]

Bread making quality of wheat PDF
Author: Bob Belderok
Publisher: Springer Science & Business Media
Release Date: 2000-09-30
ISBN: 9780792363835
Size: 76.35 MB
Format: PDF, Kindle
Category : Cooking
Languages : en
Pages : 416
View: 5971

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Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The `bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices. Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between `soft' and `hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated. Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats `travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a wide range of agro-ecological zones. In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers.