Technology of Breadmaking
Download or Read eBook Technology of Breadmaking PDF written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2007-05-20 with total page 410 pages. Available in PDF, EPUB and Kindle.
| Author | : Stanley P. Cauvain |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 410 |
| Release | : 2007-05-20 |
| ISBN-10 | : 9780387385655 |
| ISBN-13 | : 0387385657 |
| Rating | : 4/5 (55 Downloads) |
Book Synopsis Technology of Breadmaking by : Stanley P. Cauvain
Book excerpt: This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
