Technology of Breadmaking

To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw mate...

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Detalles Bibliográficos
Autor principal: Cauvain, Stanley P. (-)
Autor Corporativo: SpringerLink (-)
Otros Autores: Young, Linda S.
Formato: Libro electrónico
Idioma:Inglés
Publicado: Boston, MA : Springer US 2007.
Edición:2nd ed
Colección:Springer eBooks.
Acceso en línea:Conectar con la versión electrónica
Ver en Universidad de Navarra:https://innopac.unav.es/record=b32703429*spi
Descripción
Sumario:To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran. .
Descripción Física:XXII, 397 p.
Formato:Forma de acceso: World Wide Web.
ISBN:9780387385655