Stanley Cauvain,
Linda S. Young
Technology of Breadmaking
Gebonden Engels 2007 2e druk 9780387385631Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
ISBN13:9780387385631
Taal:Engels
Bindwijze:gebonden
Aantal pagina's:397
Uitgever:Springer US
Druk:2
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Inhoudsopgave
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.
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