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

By Stanley P. Cauvain,Linda S. Young

ISBN-10: 1405127023

ISBN-13: 9781405127028

Taking a clean method of info on baked items, this interesting new booklet from specialists Cauvain and younger seems to be past the bought notions of ways meals from the bakery are classified to discover the underlying issues which hyperlink the goods during this commercially vital zone of the meals industry.

First constructing an realizing of the main features which unite present baked product teams, the authors circulate directly to talk about product improvement and optimisation, offering the reader with assurance of:

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

Baked items is a invaluable sensible source for all meals scientists and nutrients technologists inside of bakery businesses, aspect providers and basic foodstuff businesses. Libraries in universities and study institutions the place foodstuff technology and know-how is studied and taught will locate the booklet 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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