Handbook of breadmaking technology
Integrates currently available knowledge concerning the basic scientific and technological aspects of breakmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American content today. Deals with the mixing process, with yeast and sour-dough fermentation technology, and with bread-making and preservation processes. Addressed to cereal chemists, bakery technologists and production-oriented readers.
Read More ↓Title Statements
- Full title :Handbook of breadmaking technology / Charles A. Stear.
Summary
Integrates currently available knowledge concerning the basic scientific and technological aspects of breakmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American content today. Deals with the mixing process, with yeast and sour-dough fermentation technology, and with bread-making and preservation processes. Addressed to cereal chemists, bakery technologists and production-oriented readers.
Read More ↓Edition Statements
- Publication Date:©1990.
Publication Statements
- Publisher(s):Elsevier Applied Science
- Place of Publication:London
- Language:eng
- Publication Date:©1990.
The Physical Object
- Description:xi, 848 pages : : illustrations ; : 25 cm
Edition Identifiers
- ISBN:1851663940, 9781851663941
- oclc:ocm20013359
- LC Classification:TX769
- Dewey Decimal:664/.7523
Subjects
Writers
No reviews yet. Be the first to rate this work.
Related Works
more →
Files & Downloads
-
Handbook of breadmaking technology -- (.pdf)
PDF · 104.9 MB · updated -
Handbook of Breadmaking Technology -- (.pdf)
PDF · 21.3 MB · updated
Rate & Review