Bread Making: Improving Quality - Couverture rigide

 
9780849317620: Bread Making: Improving Quality
Couverture rigide
ISBN 10 : 0849317622 ISBN 13 : 9780849317620
Editeur : CRC Press Inc, 2003

Synopsis

Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.

Revue de presse

This very readable and informative book is destined to become a staple reference work for technologists, researchers and students., Food Science and Technology
...useful both for industry and the research community., Food Trade Review
Altogether this is a comprehensive treatise on the science of bread-making ...it brings together the views and expertise of thirty scientists from all over the world in a truly eclectic presentation., Food Technology (New Zealand)

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
CRC Press Inc
Date d'édition
2003
Langue
anglais
ISBN 10 
0849317622
ISBN 13 
9780849317620
Reliure
Relié
Nombre de pages
500
Éditeur
Cauvain Stanley P.
Coordonnées du fabricant
non disponible
Personne responsable
non disponible