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The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to under…
"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 are essential for the optimisation of product quality. This successful and highly practical…
Chemistry and physics of baking: materials, processes, and products : the proceedi…
by Blanshard, J. M. V., (JohnMichael Vivian), Frazier, P. J., (Peter John), Galliard, T., (Terence), Royal Society of Chemistry (Great Britain)., Food Chemistry Group, University of Nottingham., School of Agriculture
fromSpecial publication Royal Society of Chemistry
0
Type: Book
Abstract: A reference text for food scientists and technologists in the baking industry presents the proceedings of a 1985 international symposium on the chemistry and physics of baking as they influence bakery materials, processes, and products. A total of 20 technical papers a…