Overview
- Authors:
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E. B. Bennion
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G. S. T. Bamford
- Editors:
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A. J. Bent
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Baking Technology Consultancy Unit, South Bank University, London, UK
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Table of contents (31 chapters)
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 1-4
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 5-17
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 18-24
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 25-47
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 48-80
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 81-83
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 84-99
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 100-106
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 107-111
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 112-120
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 121-127
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 128-140
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 141-154
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 155-168
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 169-181
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 182-198
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 199-219
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 220-229
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- E. B. Bennion, G. S. T. Bamford, A. J. Bent
Pages 230-238
About this book
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Editors and Affiliations
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Baking Technology Consultancy Unit, South Bank University, London, UK
A. J. Bent
