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Bakery Food Manufacture and Quality: Water Control and Effects
| Our Price |
$ 233.15
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| Item Number |
2121585 |
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Item Description...
Product Description
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.
Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.
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Item Specifications...
Pages 304
Dimensions: Length: 9.61" Width: 6.85" Height: 0.87"
Weight: 1.81 lbs.
Binding Hardcover
Release Date Sep 29, 2008
ISBN 140517613X
EAN 9781405176132
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Availability 1 units.
Availability accurate as of May 27, 2012 01:14.
Usually ships within one to two business days from La Vergne, TN.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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