ENGLISH

Bread Making: Improving Quality

By Stanley P Cauvain

Book information

Year
2003
ISBN
9780849317620, 0849317622, 1855735539, 9781855735538, 9781855737129, 9780203495001
Open Library ID
OL22859199M
Language
english
Format
PDF
Filesize
6 MB (5911842 bytes)
Edition
1
Pages
500\609
Scanned
yes
Time added
2011-06-04 13:46:07

Description

Text sums up recent research on the complex changes involved in bread making and how the influence the many traits consumers use to define quality. Discusses wheat and flour quality; the molecular structure of dough; and the role of key ingredients, such as water. For researchers and practitioners. Includes index and references.

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