Electronic Resource

Bakery products science and technology

---

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.

The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking.

Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

E16

Penerbit

West Sussex : John Wiley & Sons., 2014

Deskripsi Fisik

758 hlm. : il.

Bahasa

English

ISBN/ISSN

9781118792001

Klasifikasi

None

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

2nd ed.

Subjek

Teknologi Pangan
Roti

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Editor, Weibiao Zhou

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar