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...
Guardat en:
| Altres autors: | , |
|---|---|
| Format: | Livre numérique |
| Idioma: | Anglais |
| Publicat: |
Boston, MA :
Springer US
[20..].
Cham : Springer Nature |
| Accés en línia: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Technology of Breadmaking, Texte imprimé, 9780387385631 |
Taula de continguts:
- Bread the Product Breadmaking Processes Functional Ingredients Mixing and Dough Processing Proving, Baking and Cooling Dough Retarding and Freezing Application of Baking Knowledge in Software Systems Baking Around the World Speciality Fermented Goods Bread Spoilage and Staling Principles of Dough Formation Flour Milling Other Cereals in Breadmaking