ISBN: 9781334469558 - effectiveness of dry milk solids in preventing over-bromation of some bleached flours: a thesis (classic reprint) (3 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: New. Print on Demand. This book is an indispensable resource for bakers seeking to perfect their craft. It explores the use of milk in bread-making, a practice that dates back to the early 20th century. The book provides detailed insights into the various types of milk and how they impact the texture, flavor, and quality of bread. It presents extensive research and experiments conducted by the author to determine the optimal amounts and combinations of milk and other ingredients. The book examines the impact of milk solids, dry milk, and buttermilk on dough characteristics, loaf volume, and crumb structure. It delves into the effects of different bleaching agents and maturing agents on the final product. The author also explores the role of milk in enhancing the nutritional value and shelf life of bread. This book offers invaluable guidance on achieving consistent and exceptional baking results. Whether you're a seasoned professional or an aspiring baker, the insights and practical recommendations in this book will empower you to unlock the full potential of milk in bread-making. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…