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

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Bìa của 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

Mục lục

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.

Ngôn ngữ Anh ● định dạng PDF ● Trang 397 ● ISBN 9780387385655 ● Kích thước tập tin 7.8 MB ● Tuổi tác 02-99 năm ● Nhà xuất bản Springer US ● Thành phố NY ● Quốc gia US ● Được phát hành 2007 ● Phiên bản 2 ● Có thể tải xuống 24 tháng ● Tiền tệ EUR ● TÔI 2145088 ● Sao chép bảo vệ Adobe DRM

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Stanley P. Cauvain Linda S. Young

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