Téléchargez le livre : Bakery Products Science and Technology

Bakery Products Science and Technology



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Éditeur :

Wiley-Blackwell


Paru le : 2014-06-04



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Description

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.
The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking.
Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Pages
784 pages
Collection
n.c
Parution
2014-06-04
Marque
Wiley-Blackwell
EAN papier
9781119967156
EAN PDF
9781118791936
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
784
Taille du fichier
26880 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
277,41 €
EAN EPUB
9781118792070
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
784
Taille du fichier
35942 Ko
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
277,41 €

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