The Science of Cookie and Cracker Production - Hardcover

Hardcover

ISBN 10: 0442004605 ISBN 13: 9780442004606

Publisher: Chapman & Hall, 1994

Synopsis

A comprehensive and up-to-date review of literature on the science of cookie and cracker manufacture. It explains the cookie and cracker making process from the viewpoint of a chemist and physicist, rather than a technologist, and provides a thorough understanding of the fundamental principles of the cookie and cracker baking process. The contributors cover topics such as structure-function relationships of bakery ingredients, rheological properties and microstructure of cookie and cracker doughs, sheeting and laminating, mathematical modeling of baking ovens, nonenzymatic browning, and objective assessment of cookie and cracker texture. Annotation copyright Book News, Inc. Portland, Or.

About this title

Synopsis

This text explains sweet and savoury biscuit/cracker making from the viewpoint of the chemist and physicist, rather than the engineer or technologist, and provides a thorough understanding of the fundamental science of the baking process.

Edition details

• Publisher: Chapman & Hall
• Publication date: 1994
• Language: English
• ISBN 10: 0442004605
• ISBN 13: 9780442004606
• Binding: Hardcover
• Editor: Faridi Hamed