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Bakery Products: Science And Technology - Y. H. Hui; Harold Corke; Ingrid De Leyn; Wai-Kit Nip; Nanna A. Cross
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Y. H. Hui; Harold Corke; Ingrid De Leyn; Wai-Kit Nip; Nanna A. Cross:
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While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. 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 is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, 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. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. agricultural sciences,engineering,food science,industrial manufacturing and operational systems,research,science and math,science and math,textbooks Agricultural Sciences, Wiley-Blackwell

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While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. 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 is extensive and includes:raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, 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.Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. Y. H. Hui, Harold Corke, Ingrid De Leyn, Books, Science and Nature, Bakery Products Science and Technology: Science and Technology Books>Science and Nature, Wiley

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Bakery Products: Science And Technology (Pb 2014) - Hui Y.H.
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Détails sur le livre
Bakery Products: Science and Technology
Auteur:

Nip, Wai-Kit

Titre:

Bakery Products: Science and Technology

ISBN:

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.

Informations détaillées sur le livre - Bakery Products: Science and Technology


EAN (ISBN-13): 9780813801872
ISBN (ISBN-10): 0813801877
Version reliée
Livre de poche
Date de parution: 2006
Editeur: BLACKWELL PUB PROFESSIONAL
592 Pages
Poids: 1,383 kg
Langue: eng/Englisch

Livre dans la base de données depuis 05.04.2007 12:53:37
Livre trouvé récemment le 07.12.2016 08:36:33
ISBN/EAN: 0813801877

ISBN - Autres types d'écriture:
0-8138-0187-7, 978-0-8138-0187-2


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