Bakery Food Manufacture and Quality
Author | : Stanley P. Cauvain |
Publisher | : John Wiley & Sons |
Total Pages | : 224 |
Release | : 2008-04-15 |
ISBN-10 | : 9780470999325 |
ISBN-13 | : 0470999322 |
Rating | : 4/5 (322 Downloads) |
Book Synopsis Bakery Food Manufacture and Quality by : Stanley P. Cauvain
Download or read book Bakery Food Manufacture and Quality written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.