Items related to Handbook of Baking Science and Engineering (Food Preservatio...
Synopsis
Handbook of Baking Science and Engineering is the first comprehensive reference to focus on the engineering aspects of the baking process. This handbook covers comparisons of the three major starch products: bread, cookies and crackers, and cake. Topics include parameters for the design and construction of baking ovens, how processing conditions influence the quality of products, the parallel between the drying and baking operation, the specificity of the baking operation, and the volume expansion challenge. The book also addresses other physicochemical phenomena that occur during baking, and includes substantial chapters on the measurement of transport properties during baking.
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About the Author
Agriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada Washington State University, Pullman, USA Washington State University, Pullman, USA
"About this title" may belong to another edition of this title.
- PublisherCRC Press
- Publication date2021
- ISBN 10 0849315042
- ISBN 13 9780849315046
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages720
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