Bakery Technology and Engineering

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  • This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.
  • Author:
    Samuel A. Matz
    Binding:
    Hardcover
    Dewey Decimal Number:
    664.752
    EAN:
    9780442308551
    Edition:
    3rd
    ISBN:
    0442308558
    Label:
    Springer
    Languages:
    English
    List Price:
    $229.00
    Manufacturer:
    Springer
    Number Of Items:
    1
    Number Of Pages:
    853
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    1991-01-31
    Publisher:
    Springer
    Studio:
    Springer
    Title:
    Bakery Technology and Engineering

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