標題: Titlebook: Biscuit Manufacture; fundamentals of in-l Peter R. Whiteley Book 1971 Elsevier Publishing Company Ltd 1971 hygiene.plant.quality control [打印本頁] 作者: Enkephalin 時間: 2025-3-21 19:38
書目名稱Biscuit Manufacture影響因子(影響力)
書目名稱Biscuit Manufacture影響因子(影響力)學科排名
書目名稱Biscuit Manufacture網絡公開度
書目名稱Biscuit Manufacture網絡公開度學科排名
書目名稱Biscuit Manufacture被引頻次
書目名稱Biscuit Manufacture被引頻次學科排名
書目名稱Biscuit Manufacture年度引用
書目名稱Biscuit Manufacture年度引用學科排名
書目名稱Biscuit Manufacture讀者反饋
書目名稱Biscuit Manufacture讀者反饋學科排名
作者: JADED 時間: 2025-3-21 22:55 作者: 因無茶而冷淡 時間: 2025-3-22 03:21
Entstehung der Zivilisationserkrankungenf a fatty substance is usually solid at a temperature of 15°C (60°F), it is normally termed a fat; if liquid at that temperature, then it is usually called an oil. Fats and oils are distributed relatively freely throughout nature and can be classified as mineral, animal, and vegetable.作者: 苦澀 時間: 2025-3-22 08:09 作者: Stricture 時間: 2025-3-22 12:41 作者: 嬰兒 時間: 2025-3-22 13:46
Von Bestreitung des ordentlichen Aufwandsto give the definite dominant flavour. Flours from different sources and wheat strains have varying flavours, and as flour is the main ingredient, this must influence the final biscuit flavour. The use of dark sugars in place of refined sugars; of butter or margarine in place of a neutral blend of v作者: 勛章 時間: 2025-3-22 20:49 作者: flaggy 時間: 2025-3-22 22:30 作者: obstruct 時間: 2025-3-23 04:41
Untersuchung spezieller Funktionen,roducts. Owing to the variation in the ingredients used, but also in the handling methods of those ingredients and the doughs, it is not possible to lay down hard and fast recipes that will produce a perfect or, for that matter, an acceptable biscuit at the first attempt. However, it should be possi作者: Indicative 時間: 2025-3-23 09:22 作者: avulsion 時間: 2025-3-23 10:06
,Einiges über algebraische Funktionen,ty of a certain line may, however, depend upon minimising the scrap produced and its intelligent re-use. Whenever a production line is started up there will be some scrap produced. The quantity will largely depend upon the skill and ability of the operative to correctly reset the equipment involved.作者: Little 時間: 2025-3-23 14:14
Lehrbuch der Geburtshilfe und Gyn?kologieity, but it is by the introduction of new lines that new customers and increased turnover are won. It is an economic necessity that development in some form is pursued in a modern biscuit-making company.作者: Immunotherapy 時間: 2025-3-23 21:12 作者: 忍耐 時間: 2025-3-24 01:18 作者: 啪心兒跳動 時間: 2025-3-24 02:45 作者: 碎石 時間: 2025-3-24 06:47 作者: CROAK 時間: 2025-3-24 11:14
Indikationen und KontraindikationenTHE basic ingredients for biscuits have now been dealt with. To increase the palatability and to improve texture, bite, and appearance, it is necessary to achieve some form of aeration. Methods of aeration can be classified broadly into three groups, namely: mechanical, biological, and chemical.作者: radiograph 時間: 2025-3-24 16:32
DieZwischenproduktederTeerfarbenfabrikation,In this chapter we shall deal with milk, cheese, and eggs. Butter, of course, has already been discussed in Chapter 2.作者: Irksome 時間: 2025-3-24 19:03
DieZwischenproduktederTeerfarbenfabrikation,THERE are numerous dried and preserved fruits and nuts and nut products available to the biscuit manufacturer. They can be used to advantage to produce varieties of flavours and finishes.作者: interrupt 時間: 2025-3-25 03:10
https://doi.org/10.1007/978-3-7091-7739-6WAFERS, as used for sandwiching with a cream filling and for ice cream, are virtually made from a batter of flour and water. They are, however, improved by the addition of enriching ingredients and chemicals for aeration. The following formula is intended as a basic recipe:作者: delegate 時間: 2025-3-25 07:02 作者: 是限制 時間: 2025-3-25 07:59
Sweetening agentsTHE majority of sweetening agents are obtained from sugar in one form or another, and sugar (sucrose) is derived from two sources. The main source is sugar cane and the secondary source is sugar beet.作者: 貪婪的人 時間: 2025-3-25 11:54 作者: 心痛 時間: 2025-3-25 18:01 作者: 大都市 時間: 2025-3-25 22:26
Fruits and nutsTHERE are numerous dried and preserved fruits and nuts and nut products available to the biscuit manufacturer. They can be used to advantage to produce varieties of flavours and finishes.作者: ICLE 時間: 2025-3-26 00:53
Basic ingredient proportions of wafers, marshmallows, creams, and fillingsWAFERS, as used for sandwiching with a cream filling and for ice cream, are virtually made from a batter of flour and water. They are, however, improved by the addition of enriching ingredients and chemicals for aeration. The following formula is intended as a basic recipe:作者: Mnemonics 時間: 2025-3-26 06:35
Entstehung der Zivilisationserkrankungenf a fatty substance is usually solid at a temperature of 15°C (60°F), it is normally termed a fat; if liquid at that temperature, then it is usually called an oil. Fats and oils are distributed relatively freely throughout nature and can be classified as mineral, animal, and vegetable.作者: Factual 時間: 2025-3-26 08:58
https://doi.org/10.1007/978-3-662-33911-4ing Ghana, Indonesia, Mexico, and the West Indies. The flavour, price, and nature of the beans varies from area to area and, according to the type of product required, the chocolate manufacturer will prepare a blend of beans.作者: Finasteride 時間: 2025-3-26 14:23 作者: BAN 時間: 2025-3-26 19:47
Fats and oilsf a fatty substance is usually solid at a temperature of 15°C (60°F), it is normally termed a fat; if liquid at that temperature, then it is usually called an oil. Fats and oils are distributed relatively freely throughout nature and can be classified as mineral, animal, and vegetable.作者: diabetes 時間: 2025-3-26 23:16
Chocolate and cocoa productsing Ghana, Indonesia, Mexico, and the West Indies. The flavour, price, and nature of the beans varies from area to area and, according to the type of product required, the chocolate manufacturer will prepare a blend of beans.作者: Systemic 時間: 2025-3-27 02:21
Developmentity, but it is by the introduction of new lines that new customers and increased turnover are won. It is an economic necessity that development in some form is pursued in a modern biscuit-making company.作者: 弄皺 時間: 2025-3-27 05:28
http://image.papertrans.cn/b/image/188873.jpg作者: 聰明 時間: 2025-3-27 11:52 作者: 點燃 時間: 2025-3-27 16:43 作者: CLASP 時間: 2025-3-27 18:29 作者: 凝乳 時間: 2025-3-28 00:10
Flavouring materialsto give the definite dominant flavour. Flours from different sources and wheat strains have varying flavours, and as flour is the main ingredient, this must influence the final biscuit flavour. The use of dark sugars in place of refined sugars; of butter or margarine in place of a neutral blend of v作者: 浪費物質 時間: 2025-3-28 05:14
Colouring materialssed to enhance the eye appeal of the product, and the use of correct colour to suggest flavour should be linked directly to the type of flavour in use. Colour should be used at all times with discretion, and it is better to use no colour than too much. If a product has ample materials present to giv作者: 不合 時間: 2025-3-28 08:51
Classification of biscuit types and methods of productionall types of crackers, puff dough biscuits, and the semi-sweet varieties such as Marie, Rich Tea, and Petit Beurre. In addition to having a low sugar content, or none at all, the fat content rarely exceeds 22.0% of the flour content, except in the case of puff doughs (but even these have a very low 作者: chemoprevention 時間: 2025-3-28 12:19 作者: 吞沒 時間: 2025-3-28 16:16 作者: interrogate 時間: 2025-3-28 21:48 作者: fulmination 時間: 2025-3-29 00:50
Developmentity, but it is by the introduction of new lines that new customers and increased turnover are won. It is an economic necessity that development in some form is pursued in a modern biscuit-making company.作者: 衣服 時間: 2025-3-29 05:26
Book 1971les of biscuit manufacture. It does not set out to be a learned treatise. The purpose of the book is to simplify and explain processes and materials so that the ‘mystique‘is replaced by logic. Once the mystique is removed the biscuit maker is one step closer to anticipating and solving problems. In 作者: 注視 時間: 2025-3-29 09:50
Untersuchung spezieller Funktionen,f all variations of ingredients and techniques, even of mistakes. In this way experience will be gained of the ingredients and equipment used, and once there is a record it can always be used for future reference.作者: 膽汁 時間: 2025-3-29 15:04 作者: 乏味 時間: 2025-3-29 15:41 作者: 不愿 時間: 2025-3-29 21:29
Re-use and disposal of unsatisfactory productsather than allow further processing. Scrap biscuits in dough form are more easily used up than if they are baked before removal. Similarly, broken biscuits are more readily disposed of than if they are permitted to pass through the enrober.作者: 他日關稅重重 時間: 2025-3-30 01:48 作者: anchor 時間: 2025-3-30 04:22
https://doi.org/10.1007/978-3-663-15885-1 out naturally depends upon the policy of the company, but as biscuit manufacturing becomes increasingly mechanised and automatic, the need for effective quality control becomes more and more obvious, and the standards become less flexible.作者: Adenoma 時間: 2025-3-30 11:11 作者: Anticoagulant 時間: 2025-3-30 16:12
https://doi.org/10.1007/978-3-662-33911-4 air in a solution, the use of albumen has already been referred to in the chapters on aeration (mechanical) and dairy products (eggs). It is a rather expensive ingredient and gelatine is usually substituted.作者: refraction 時間: 2025-3-30 17:32 作者: 故意釣到白楊 時間: 2025-3-31 00:30 作者: periodontitis 時間: 2025-3-31 02:05 作者: opportune 時間: 2025-3-31 08:00 作者: Introduction 時間: 2025-3-31 11:49 作者: 過渡時期 時間: 2025-3-31 15:53 作者: 敵手 時間: 2025-3-31 20:20
Flavouring materialsproducing flavour. It is the usual practice, however, to include salt to draw out flavour, and also to complement, boost, or change the natural flavour by the addition of some strongly flavoured substance such as a spice or an essence.作者: mortuary 時間: 2025-3-31 23:25 作者: 搖擺 時間: 2025-4-1 04:15
0942-6523 e of other disciplines on their area of investigation. Advanced students gain a balanced account of biological electron transport and will be encouraged to seek new directions of research.978-3-642-72700-9978-3-642-72698-9Series ISSN 0942-6523
