Technology of Breadmaking - Hardcover

Cauvain, Stan; Young, L. S.

Hardcover

ISBN 10: 0751403458 ISBN 13: 9780751403459

Publisher: Aspen Publishers Inc.,U.S., 1995

Synopsis

Laminate cover. Very informative text.

About this title

Synopsis

Providing technical coverage of the complex processes which link together to make bread and fermented products, this work focuses on the nature of bread products. Topics covered include: the role of ingredients in determining their quality; processing methods and their control; and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking and showing how it is used to make fermented products around the world. The need to identify and integrate knowledge on the complex interactions between the raw materials and processing methods used are stressed. In bringing together an international team whose experiences combine the science, technology and production of fermented products the book should provide practical bakers, bakery technologists, cereal scientists and students with a comprehensive reference work. This book should be of interest to bakers, bakery technologists, cereal scientists working in research and development with food companies.

Also technologists and production managers in flour milling, engineers working in equipment manufacturing companies.

Edition details

• Publisher: Aspen Publishers Inc.,U.S.
• Publication date: 1995
• Language: English
• ISBN 10: 0751403458
• ISBN 13: 9780751403459
• Binding: Hardcover
• Number of pages: 448