Bakery Technology and Engineering - Hardcover

Matz, Samuel A.

Hardcover

ISBN 10: 0442308558 ISBN 13: 9780442308551

Verlag: Springer, 1991

Inhaltsangabe

Thorough information on the materials of baking, formulas and processes, equipment and engineering, and other technical considerations preservation methods, computerization in plant and laboratory, sanitation and safety. The first edition appeared in 1960, the second in 1972. For chemists and bakery engineers, and also for technical, marketing, and administrative personnel in related industries. Annotation copyright Book News, Inc. Portland, Or.

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This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

Details zur Ausgabe

• Verlag: Springer
• Erscheinungsdatum: 1991
• Sprache: Englisch
• ISBN 10: 0442308558
• ISBN 13: 9780442308551
• Einband: Gebundene Ausgabe
• Auflage: 3
• Anzahl der Seiten: 862
• Kontakt zum Hersteller: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3; Heidelberg; 69115; Deutschland