Related Books

Dough Rheology and Baked Product Texture
Language: en
Pages: 609
Authors: H. Faridi
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. D
Technology of Breadmaking
Language: en
Pages: 410
Authors: Stanley P. Cauvain
Categories: Technology & Engineering
Type: BOOK - Published: 2007-05-20 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers d
Advances in Baking Technology
Language: en
Pages: 423
Authors: B. S. KAMEL AND C. E. STAUFFER
Categories: Technology & Engineering
Type: BOOK - Published: 2013-12-11 - Publisher: Springer

DOWNLOAD EBOOK

Technology of Breadmaking
Language: en
Pages: 371
Authors: Stanley P. Cauvain
Categories: Technology & Engineering
Type: BOOK - Published: 2013-11-09 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written
Bakery Products
Language: en
Pages: 589
Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio