Technology of Breadmaking

• Main Authors: Cauvain, Stanley P. (Author), Young, Linda S. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US, 2007.
• Edition: Second Edition.
• Subjects: 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...