Title:
Technology of Breadmaking
Publication Information:
Norwell : Springer Science+Business Media, LLC, 2007.
Physical Description:
xx, 397 p. : ill., digital ; 25 cm.
ISBN:
9780387385655
General Note:
Available in online version
Added Corporate Author:
Electronic Access:
http://dx.doi.org/10.1007/0-387-38565-7
Genre:
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Remote access restricted to users with a valid UTM ID via VPN
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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | EB001206 | EB 001206 | Electronic Book | 1:EBOOK | Searching... |
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Summary
Summary
This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
