Bread Making: Improving Quality - Hardcover

Hardcover

ISBN 10: 0849317622 ISBN 13: 9780849317620

Verlag: CRC Press, 2003

Über diesen Titel

Críticas:

"'Bread Making: Improving Quality' sums up key research and what it means for improved process control and a better, more consistent product. [It] will become a standard work both for industry and the research community." - SirReadaLot.org, December 22, 2003

Reseña del editor:

Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.

Über diese Auflage

• Verlag: CRC Press
• Erscheinungsdatum: 2003
• ISBN 10: 0849317622
• ISBN 13: 9780849317620
• Einband: Tapa dura
• Auflage: 1
• Anzahl der Seiten: 500
• Herausgeber: Cauvain Stanley P