• Developments in Milling and Baking

Books and reviews

• Aspects of cakemaking
• Baking problems solved
• Dietary fibre and the glycaemic index:technological and physiological aspects
• Dried gluten in baking
• Effect of food processing on foreign bodies - a case study on baking
• Extrusion cooking
• Factors affecting the production of cakes from heat-treated cake flour
• Microbially generated spoilage odours during grain storage: factors affecting their formation
• Production of cakes from non-chlorinated flour - a review
• Production of laminated bakery products
• Review of current cleaning practices & contamination controls in the dry goods industries
• Rheological and other techniques and methods used in the characterisation of food systems
• Sponge cake technology
• Starch handbook Cereal and tuber starches: their nature and performance in foods
• Technologies to extend the mould-free shelf-life of baked goods
• The freezing & retarding of fermented doughs
• Using cereals science and technology for the benefit of consumers
• Yeasts and moulds: occurrence and control in the food factory

Guidelines

• Guidelines for modified atmosphere packaging (MAP)
• Manual of methods for wheat & flour testing

• Bread Advisor Software
• C-CELL Imaging System
• Cake Expert System - BALANCE, FAULT DoC & ERH CALC™
• safefood Library
• The Baking Technology Toolkit