Screen LibraryBakery food manufacture and quality water control and effects /
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| Literature type: | Electronic eBook |
| Language: | English |
| Edition: | 2nd ed. |
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| Online Access: |
http://onlinelibrary.wiley.com/book/10.1002/9781444301083 |
| Carrier Form: | 1 online resource (xii, 289 p.) : ill. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
1444301098 (electronic bk.) 9781444301090 (electronic bk.) |
| Index Number: | TX552 |
| CLC: | TS213.2 |
| Contents: |
Water and its roles in baked products -- The role of water in the formation and processing of bread doughs -- The role of water in the formation and processing of batters, biscuit and cookie doughs, and pastes -- The contribution of water during processing, baking, cooling and freezing -- Effects of water on product textural properties and their changes during storage -- Water activity -- Moisture migration and its control in composite products -- Methods of determining moisture content and water activity -- Strategies for extending bakery product |