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Technology of Breadmaking
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Edición: | 3rd ed. 2015. |
| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- 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.