Technology of Breadmaking

• Κύριος συγγραφέας: Cauvain, Stanley (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2015.
• Έκδοση: 3rd ed. 2015.
• Θέματα: Chemistry.; Food > Biotechnology.; Food Science.

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. The book bridges the gap between scientific and practical accounts by providing technical cove...

Πίνακας περιεχομένων:

• Bread—the product
• Breadmaking processes
• Functional ingredients
• Mixing and dough processing
• Proving, baking and cooling
• Dough retarding and freezing
• Process control and software applications in baking
• Baking around the world
• Speciality fermented goods
• Bread spoilage and staling
• Principles of dough formation
• Wheat milling and flour testing
• Other cereals in breadmaking.