Bakery Food Manufacture and Quality

Water Control and Effects

by: Stan Cauvain - L Young

Bakery Food Manufacture and Quality
Author: Stan Cauvain, L Young

Publisher: John Wiley & Sons

List price: $ 293.98

Deastore.com price (info) € 242.91

Format: Electronic book text

Publication date: 01 January 2000

Availability: (info) Not available

ISBN: 6611312730 ISBN 13: 9786611312732 Publisher suggests as an alternative: Bakery Food Manufacture and Quality (2008)

Complete description

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product. This title is hHighly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals. Authors from the world-leading center-of-excellence for baking technology ensure modern, relevant and authoritative coverage. This title emphasises on shelf-life, organoleptic quality control, and determination of water activity and availability. Top page

General info

Publisher & Imprint: John Wiley & Sons

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Age recommended: General/trade

Subject Indexing & Classification Dewey: 664.752


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