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Bakery Food Manufacture & Quality
by Cauvain S, Young L (Author),
Blackwell Science Ltd (Publisher)
Product Specifications
Book Description
Water is the major contributor to the eating and keeping qualities and structure
of baked products. Its management and control during preparation, processing,
baking, cooling and storage is essential for the optimisation of product
quality. This highly practical book describes in detail the role and control of
water in the formation of cake batters, bread, pastry and biscuit doughs, their
subsequent processing and the baked product.
Book Specifications
ISBN-13 9780632053278
Language English
Binding Hard Bound
Publisher Blackwell Science Ltd
Publishing Date 2000
Product Edition 1