Technology of Breadmaking

• Κύριοι συγγραφείς: Cauvain, Stanley P. (Συγγραφέας), Young, Linda S. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US, 2007.
• Έκδοση: Second Edition.
• Θέματα: Chemistry.; Food > Biotechnology.; Food Science.

To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw mate...

Πίνακας περιεχομένων:

• Bread – the Product
• Breadmaking Processes
• Functional Ingredients
• Mixing and Dough Processing
• Proving, Baking and Cooling
• Dough Retarding and Freezing
• Application of Baking Knowledge in Software Systems
• Baking Around the World
• Speciality Fermented Goods
• Bread Spoilage and Staling
• Principles of Dough Formation
• Flour Milling
• Other Cereals in Breadmaking.