Bakery Food Manufacture & Quality - Water Control and Effects - 2nd edition

LATEST PUBLICATION!!  The management and control of water during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality.  This highly practical book describes the role and control of water in the formation of cake batters, bread, pastry, and biscuit doughs, in their subsequent processing and in the baked product.
ISBN-13: 978-1-4051-7613-2 
Publishers: Wiley-Blackwell

The Chorleywood Bread Process

This is the most up-to-date work on the Chorleywood Bread Process. It covers its history and details the principles and practice of the process.  It contains recipes for variety bread production and quality optimisation for products made by CBP and looks at the application of CBP around the world.
ISBN 1 85573 962 3
Publisher: Woodhead Publishing Ltd

Baking problems solved

BEST SELLER!  This book is an ideal problem-solving manual for all those involved in professional baking.  It is designed to help the busy professional to find the information needed on a problem quickly, understand the causes and implement solutions effectively. Also available in Russian (ISBN 5-93913-099-2) and Chinese language versions.
ISBN 1 85573 564 4 
Publisher: Woodhead Publishing Ltd

Baked Products: Science, Technology and Practice

RECENTLY PUBLISHED!  
This book explores baked products in a way that you’ve never seen before whilst covering the key technical aspects of bread, cakes and pastries.  
ISBN-10 0 632 05327 5 ISBN-13 978 0632 05327 8
Publisher: Blackwell Publishing

Technology of Breadmaking - 2nd edition

RECENTLY PUBLISHED! It sets out to identify and present the new knowledge that has become available in the last 10 years, as well as to update information.  Like the first edition it bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Edited by Cauvain & Young. 
ISBN 978-0-387-38563-1    (1st edition available in Spanish language, Fabicació de Pan, ISBN 84-200-0983-0 Editorial Acrbia, S.A.)
Publishers: Springer

Breadmaking: Improving quality

This book provides a detailed discussion of the science and technology underpinning the production of bread using contributions from over 40 experts. Edited by Cauvain
ISBN-1-85573 5539 
Publisher: Woodhead Publishing Ltd

Using cereal science and technology for the benefit of consumers

A comprehensive collection of papers from the 12th International ICC Cereal and Bread Congress, 24-26th May 2004, Harrogate, UK.  It summarises some of the most important research in bread making and cereals processing.
ISBN-10 1 85573 961 5
Publisher: Woodhead Publishing Ltd