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Stanley P. Cauvain & Linda S. Young
Technology of Breadmaking

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This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.

€129.99

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Bread – the Product.- Breadmaking Processes.- Functional Ingredients.- Mixing and Dough Processing.- Proving, Baking and Cooling.- Dough Retarding and Freezing.- Application of Baking Knowledge in Software Systems.- Baking Around the World.- Speciality Fermented Goods.- Bread Spoilage and Staling.- Principles of Dough Formation.- Flour Milling.- Other Cereals in Breadmaking.

Bahasa Inggeris ● Format PDF ● Halaman-halaman 397 ● ISBN 9780387385655 ● Saiz fail 7.8 MB ● Umur 02-99 tahun ● Penerbit Springer US ● Bandar raya NY ● Negara US ● Diterbitkan 2007 ● Edisi 2 ● Muat turun 24 bulan ● Mata wang EUR ● ID 2145088 ● Salin perlindungan Adobe DRM

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