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

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的封面 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

表中的内容

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.

语言英语 ● 格式 PDF ● 网页 397 ● ISBN 9780387385655 ● 文件大小 7.8 MB ● 年龄 02-99 年份 ● 出版者 Springer US ● 市 NY ● 国家 US ● 发布时间 2007 ● 版 2 ● 下载 24 个月 ● 货币 EUR ● ID 2145088 ● 复制保护 Adobe DRM

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