Bakery products science and technology /

• Άλλοι συγγραφείς: Zhou, Weibiao, Hui, Y. H. (Yiu H.)
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Chichester, West Sussex, UK : John Wiley & Sons Inc., 2014.
• Έκδοση: Second edition.
• Θέματα: Baking.; Baked products.; COOKING > General.; Electronic books.
• Φυσική περιγραφή: 1 online resource.
• Βιβλιογραφία: Includes bibliographical references and index.
• ISBN: 9781118791936; 1118791932; 9781118792070; 1118792076; 9781118792001; 1118792009
• DOI: 10.1002/9781118792001

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.