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Book Summary
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.
- ISBN-13
- 9780632053278
- Language
- English
- Binding
- Hard Bound
- Publisher
- Blackwell Science Ltd
- Publishing Date
- 2000
- Product Edition
- 1
Bakery Food Manufacture & Quality
by Cauvain S, Young L (Author),
Blackwell Science Ltd (Publisher)
fictionfantasyyoung adultaward winning
Frequently bought together
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Product Specifications
Book Summary
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