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Bakery Technology and Engineering - Samuel A. Matz - Bog

Bag om Bakery Technology and Engineering

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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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780442308551
  • Indbinding:
  • Hardback
  • Sideantal:
  • 864
  • Udgivet:
  • 31. januar 1991
  • Udgave:
  • 91003
  • Størrelse:
  • 160x51x241 mm.
  • Vægt:
  • 1443 g.
  • 8-11 hverdage.
  • 6. december 2024
På lager

Normalpris

  • BLACK NOVEMBER

Medlemspris

Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

Beskrivelse af Bakery Technology and Engineering

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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