Cover is for reference only

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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Bibliographic Details
Corporate Authors: Wiley InterScience Online service
Group Author: Hui, Y. H. Yiu H; Corke, Harold
Published:
Literature type: Electronic eBook
Language: English
Edition: 1st ed.
Subjects:
Baking
Baked products
Productes de forn i pastisseria
Pa > Indústria i comerç
Pa > Composició
Pastisseria > Indústria i comerç
Electronic books
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

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