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Bakery Technology and Engineering

Bakery Technology and Engineering

Hardcover

Baking

ISBN10: 0442308558
ISBN13: 9780442308551
Publisher: Springer Nature
Published: Jan 31 1991
Pages: 854
Weight: 3.83
Height: 2.10 Width: 6.40 Depth: 9.00
Language: English
This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

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