Overview
An excellent reference for practical bakers, development technologists and raw material and ingredient suppliers
Serves as an essential training tool for students of bakery and food related courses
Access this book
Tax calculation will be finalised at checkout
Other ways to access
Table of contents (13 chapters)
-
Front Matter
-
Back Matter
Keywords
About this book
To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality.
Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes.
Authors and Affiliations
Bibliographic Information
Book Title: Technology of Breadmaking
Authors: Stanley P. Cauvain, Linda S. Young
DOI: https://doi.org/10.1007/0-387-38565-7
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2007
eBook ISBN: 978-0-387-38565-5Published: 20 May 2007
Edition Number: 2
Number of Pages: XXII, 397
Topics: Food Science