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Book Summary
About the Book: Bakery Products: Science and Technology
• Raw materials and ingredients from wheat flours to sweeteners, yeast and
functional additives;
• The principles of baking, such as mixing processes, dough making,
fermentation, and sensory evaluation;
• Manufacturing considerations for bread and other bakery products, including
quality control and enzymes;
• Special bakery products, ranging from manufacture of cakes, cookies, muffins,
bagels, and pretzels to dietetic bakery products, gluten-free cereal-based
products; and
• Specialty bakery items from around the world, including Italian bakery foods.
- ISBN-13
- 9788126549658
- Language
- English
- Binding
- Paper Back
- Publisher
- John Wiley Blackwell
- Publishing Date
- 2014
- Total Pages
- 588
Bakery Products: Science and Technology
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Product Specifications
Book Summary
About the Book: Bakery Products: Science and Technology
• Raw materials and ingredients from wheat flours to sweeteners, yeast and
functional additives;
• The principles of baking, such as mixing processes, dough making,
fermentation, and sensory evaluation;
• Manufacturing considerations for bread and other bakery products, including
quality control and enzymes;
• Special bakery products, ranging from manufacture of cakes, cookies, muffins,
bagels, and pretzels to dietetic bakery products, gluten-free cereal-based
products; and
• Specialty bakery items from around the world, including Italian bakery foods.
Book Specifications
- ISBN-13
- 9788126549658
- Language
- English
- Binding
- Paper Back
- Publisher
- John Wiley Blackwell
- Publishing Date
- 2014
- Total Pages
- 588