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Baking problems solved /
When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
Tabla de Contenidos:
- Preliminaries; Contents; Preface; 1 Problem solving a guide; 2 Flours; 3 Fats; 4 Improvers; 5 Other bakery ingredients; 6 Bread; 7 Fermented products; 8 Laminated products; 9 Short pastry; 10 Cakes and sponges; 11 Biscuits; 12 Other bakery products; 13 What is?; Index.