Proving, baking and cooling

Technology of Breadmaking

Volumn , Issue , 2007, Pages 141-173

  Wiggins, Chris ^a   Cauvain, Stanley P ^b  

^a APV Bakery Ltd   (United Kingdom)

^b BakeTran   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 56349109181     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_5     Document Type: Chapter

References (11)

1. Allied Bakeries Ltd. (1986) Method of cooling baked goods, GB Patent 2 134 636B, 20 August, HMSO, London.
2. Brown, G. G. and Brownell, L. E. (1941) University of Michigan, Ann Arbor, sponsored project for APV Baker Inc.
3. Campbell, G. M. (2003) Bread aeration. In (ed. S. P. Cauvain) Bread Making: Improving Quality, Woodhead Publishing Ltd., Cambridge, UK, pp. 352-374.
4. Cauvain, S. P. (2004) Filling in the holes. British Baker, February, 6, 12-13.
5. Cauvain, S. P. and Young, L. S. (2000) Bakery Food Manufacture & Quality: Water Control & Effects, Blackwell Science, Oxford, UK.
6. Cauvain, S. P. and Young, L. S. (2001) Baking Problems Solved, Woodhead Publishing Ltd., Cambridge, UK, pp. 81-82.
7. Ovadia, D. (1994) Dielectric baking of bread - past and future. Microwave World, 15(2), 16-22.
8. Rank Hovis McDougall (1988) A Method and Apparatus for Cooling Foodstuffs, GB Patent 2 206 190A, 29 December, HMSO, London.
9. Rank Hovis McDougall (1989) Travelling Bread Cooler, GB Patent 2 217 969A, 8 November, HMSO, London.
10. Schiffmann, R. F., Roth, H., Stein, E. W, Kaufman, H. B., Hochhauser, A. and Clark, F. (1971) Appications of microwave energy to doughnut production. Food Technology, 25, 718-722.
11. Whitworth, M. B. and Alava, J. M. (1999) The imaging and measurement of bubbles in bread doughs. In (eds G. M. Campbell, C. Webb, S. S. Pandiella and K. Niranjan) Bubbles in Food, Eagan Press, St. Paul, Minnesota, USA, pp. 221-232.