Synopsis
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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About the Author
Matz is President of Pan-Tech International.
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Bakery Technology and Engineering
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Pan-Tech International, 1999
ISBN 10: 0942849205
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Bakery Technology and Engineering
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Pan-Tech International Dez 1999, 1999
ISBN 10: 0942849205
ISBN 13: 9780942849202
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Taschenbuch. Condition: Neu. Neuware - 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. Seller Inventory # 9780942849202