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Steamed breads : ingredients, processing and quality /
Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classificatio...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford, United Kingdom :
Woodhead Publishing is an imprint of Elsevier,
2016.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 303. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Chapter 1: Introduction to steamed bread<br>Chapter 2: Classification of steamed bread and buns<br>Chapter 3: Major ingredients for dough<br>Chapter 4: Optional ingredients for dough<br>Chapter 5: Steamed buns and steamed rolls
- Fillings and their preparation<br>Chapter 6: Dough preparation and processing<br>Chapter 7: Processing
- Making products<br>Chapter 8: Frozen steamed products and frozen doughs<br>Chapter 9: Laboratory preparation and evaluation of steamed bread<br>Chapter 10: Overcoming steamed bread faults<br>Chapter 11: Steamed bread spoilage, food safety and staling<br>Chapter 12: Nutrition of steamed products<br>Chapter 13: Future trends