Bread making : improving quality /

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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent pr...

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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Cauvain, Stanley P.
Format: Électronique eBook
Langue:Inglés
Publié: Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead, 2003.
Collection:Woodhead Publishing in food science and technology.
Sujets:
Bread.
Bread > Microbiology.
Dough.
Bread industry > Production control.
Bread > Quality control.
Bread
Pain.
P�ate.
Boulangerie > Production > Contr�ole.
Pain > Qualit�e > Contr�ole.
bread.
TECHNOLOGY & ENGINEERING > Food Science.
Dough
Bread > Microbiology
Aufsatzsammlung
Brotherstellung
Qualit�atssteigerung
Ind�ustria de alimentos.
Accès en ligne:Texto completo
Table des matières:
  • pt. 1. Wheat and flour quality
  • pt. 2. Dough and bread quality.

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