References

ANDERSON, J. (1995) Crust colour assessment of bakery products. AIB Technical Bulletin XVIII, Issue 3, March.

BENT, A.J. (1997a) Confectionery test baking, in The Technology of Cakemaking, 6th edn. (ed. A. J. Bent), Blackie Academic & Professional, London, UK, pp. 358-385.

BENT, A.J. (1997b) Cakemaking processes, in The Technology of Cakemaking, 6th edn. (ed. A. J. Bent), Blackie Academic Professional, London, UK, pp. 251-274.

CAUVAIN, S.P. (1991) Evaluating the texture of baked products. South African Journal of Food Science & Nutrition, 3, November, 81-86.

CAUVAIN, S.P. (1998) Bread - the product, in Technology of Breadmaking (eds S.P. Cauvain and L.S. Young), Blackie Academic Professional, London, UK, pp. 1-17.

CAUVAIN, S. P. and CYSTER, J.A. (1996) Sponge cake technology. CCFRA Review No. 2, CCFRA, Chipping Campden, UK.

DTI (1993) Quality Optimisation in the Food Industry - Applying Taguchi Methods in the Baking Industry, DTI Project CSA 1923, DTI, London, UK.

KULP, K. (1991) Breads and yeast-leavened bakery food, in Handbook of Cereal Science and Technology (eds K.J. Lorenz and K. Kulp), Marcel Dekker, New York, USA, pp. 639-682.

MUNSELL, A.H. (no date) Munsell System of Colour Notation, Macbeth, Baltimore, USA.

PETRYSZAK, R., YOUNG, L.S. and CAUVAIN, S.P. (1995) Improving cake product quality, in Proceedings of Expert Systems 95, the 15th Annual Conference of the British Computer Society Specialist Group on Expert Systems, December, pp. 161-168.

STAUFFER, J.E. (2000) Root cause analysis. Cereal Foods World, 45, July, 320321.

STREET, C.A. (1991) Flour Confectionery Manufacture, Blackie Academic & Professional, London, UK.

YOUNG, L.S. (1997) Water activity in flour confectionery product development, in The Technology of Cakemaking, 6th edn. (ed. A.J. Bent), Blackie Academic & Professional, London, UK, pp. 386-397.

YOUNG, L.S. (1998a) Baking by computer - passing on the knowledge, in Proceedings of the 45th Technology Conference of the Biscuit, Cake, Chocolate and Confectionery Alliance, London, pp. 63-67.

YOUNG, L.S. (1998b) Application of knowledge-based systems, in Technology of Breadmaking (eds S.P. Cauvain and L.S. Young), Blackie Academic & Professional, London, UK, pp. 180-196.

YOUNG, L.S. (1999) Education and training for the future, in Proceedings of the 86th Conference of the British Society of Baking, British Society of Baking, pp. 13-16.

YOUNG, L.S., DAVIES, P.R. and CAUVAIN, S.P. (1998) Cakes - getting the right balance, in Applications and Innovations in Expert Systems VI, Proceedings of the 18th Annual Conference of the British Computer Society Specialist Group on Expert Systems (ed. A. Mackintosh) Cambridge, December, SGES Publications, Cambridge, UK, pp. 42-55.

YOUNG, L.S. and CAUVAIN, S.P. (1994) Advising the baker, in Proceedings of Expert Systems 94, the 14th Annual Conference of the British Computer Society Specialist Group on Expert Systems, December, pp. 21-33.

Continue reading here: What effects will variations in flour protein content have on baked product quality How is the property measured

Was this article helpful?

0 0