Technology of Breadmaking
Stanley Cauvain, Linda S. Young
This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking..
Categories:
Year:
2007
Edition:
2nd
Publisher:
Independely Published
Language:
english
Pages:
397
ISBN 10:
0387385630
ISBN 13:
9780387385631
File:
PDF, 3.90 MB
IPFS:
,
english, 2007
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