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Technology of Breadmaking
To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw mate...
| Call Number: | Libro Electrónico |
|---|---|
| Main Authors: | , |
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
New York, NY :
Springer US : Imprint: Springer,
2007.
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| Edition: | 2nd ed. 2007. |
| Subjects: | |
| Online Access: | Texto Completo |
Table of Contents:
- Bread - the Product
- Breadmaking Processes
- Functional Ingredients
- Mixing and Dough Processing
- Proving, Baking and Cooling
- Dough Retarding and Freezing
- Application of Baking Knowledge in Software Systems
- Baking Around the World
- Speciality Fermented Goods
- Bread Spoilage and Staling
- Principles of Dough Formation
- Flour Milling
- Other Cereals in Breadmaking.