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The Chorleywood bread process /
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading exper...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge :
CRC Press ; Woodhead,
2006.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Preface; Acknowledgements; 1: The basic principles of breadmaking; 2: A brief history of the Chorleywood Bread Process; 3: Chorleywood Bread Process fundamentals; 4: Ingredient qualities and quantities in the Chorleywood Bread Process; 5: Dough mixing and the Chorleywood Bread Process; 6: Processing Chorleywood Bread Process doughs; 7: Optimising quality with the Chorleywood Bread Process; 8: Knowledge-based systems and the Chorleywood Bread Process; 9: Variety bread production with the Chorleywood Bread Process; 10: Applications of the Chorleywood Bread Process
- 11: The future of the Chorleywood Bread Process12: Conclusions; References; Further reading; Other relevant publications; Index