Bakery Products: Science And Technology

    Bakery Products: Science And TechnologyАвтор: Y.H.Hui
    Название: Bakery Products: Science And Technology
    Издательство: Blackwell
    Год: 2006
    Формат: PDF
    Размер: 27,4 Мб
    Язык: Английский
    Для сайта:

    In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, and fermentation; and manufacturing considerations for bread and other bakery products, including quality control and enzymes. Discussion of special bakery products is extensive, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products, and specialty bakery items from around the world, including Italian bakery foods.

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