Bakery products science and technology /
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In "Bakery Products: Science and Technology", nearly 50 professionals fr...
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Corporate Authors: | |
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Group Author: | ; |
Published: |
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Literature type: | Electronic eBook |
Language: | English |
Edition: | 1st ed. |
Subjects: |
Pa
> Composició
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Online Access: |
http://onlinelibrary.wiley.com/book/10.1002/9780470277553 |
Summary: |
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In "Bakery Products: Science and Technology", nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredient |
Carrier Form: | 1 online resource (xii, 575 pages) : illustrations |
Bibliography: | Includes bibliographical references and index. |
ISBN: |
9780470277553 0470277556 |
Index Number: | TX763 |
CLC: | TS213.2 |
Contents: | Cover -- TOC36;Contents -- Contributors -- Preface -- CH36;146; Bakery Products58; Science and Technology -- Part I46; Flours -- CH36;246; Wheat Flour Classification -- CH36;346; Wheat Flour of the Third Millennium -- CH36;446; Gluten -- CH36;546; Rye -- CH36;646; Rice -- Part II46; Major Baking Ingredients -- CH36;746; Sweeteners -- CH36;846; Eggs -- CH36;946; Yeast -- CH36;1046; Fat Replacers -- CH36;1146; Water -- CH36;1246; Functional Additives -- Part III46; Principles of Baking -- CH36;1346; Mixing44; Dough Making44; and Dough Makeup -- CH36;1446; Fermentation -- CH36;1546; Baking -- C |