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

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Capa do Stanley P. Cauvain & Linda S. Young: Technology of Breadmaking (PDF)

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

Tabela de Conteúdo

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.

Língua Inglês ● Formato PDF ● Páginas 397 ● ISBN 9780387385655 ● Tamanho do arquivo 7.8 MB ● Idade 02-99 anos ● Editora Springer US ● Cidade NY ● País US ● Publicado 2007 ● Edição 2 ● Carregável 24 meses ● Moeda EUR ● ID 2145088 ● Proteção contra cópia Adobe DRM

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