Technology of Breadmaking

by: Stanley P Young Cauvain

Technology of Breadmaking
Author: Stanley P Young Cauvain

Publisher: Springer

List price: $ 198.00

Deastore.com price (info) € 163.60

Format: Electronic book text

Publication date: 01 January 2007

Availability: (info) Not available

ISBN: 6610863830 ISBN 13: 9786610863839

Complete description

This practical, comprehensive guide illuminates all aspects of bread making to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Authors will contribute chapters on the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on bread making, and showing how it is used to make fermented products around the world. Top page

General info

Publisher & Imprint: Springer

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Age recommended: General/trade

Subject Indexing & Classification Dewey: 664.7523


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