Bakery Food Manufacture and Quality

Water Controland Effects

by: Stanley P Cauvain - Linda S Young

Bakery Food Manufacture and Quality
Author: Stanley P Cauvain, Linda S Young

Publisher: Wiley-Blackwell

List price: $ 146.99

Deastore.com price (info) € 105.61

Format: Electronic book text

Publication date: 15 April 2008

Availability: (info) Not available

ISBN: 0470999322 ISBN 13: 9780470999325 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, their subsequent processing and the baked product. Top page

General info

Publisher & Imprint: Wiley-Blackwell

Pages: 209

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Age recommended: General/trade

Subject Indexing & Classification Dewey: 664.752


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