Baked Products: Science, Technology and Practice - download pdf or read online

By Stanley P. Cauvain,Linda S. Young

ISBN-10: 1405127023

ISBN-13: 9781405127028

Taking a clean method of details on baked items, this fascinating new e-book from experts Cauvain and younger appears past the got notions of ways meals from the bakery are classified to discover the underlying issues which hyperlink the goods during this commercially vital quarter of the meals industry.

First constructing an knowing of the foremost features which unite current baked product teams, the authors circulate directly to talk about product improvement and optimisation, supplying the reader with insurance of:

  • Key sensible roles of the most bakery ingredients
  • Ingredients and their influences
  • Heat move and product interactions
  • Opportunities for destiny product development

Baked items is a important sensible source for all meals scientists and meals technologists inside of bakery businesses, factor providers and normal nutrients businesses. Libraries in universities and learn institutions the place nutrients technological know-how and expertise is studied and taught will locate the publication a major addition to their shelves.

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Baked Products: Science, Technology and Practice by Stanley P. Cauvain,Linda S. Young

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