Bakery Products Science and Technology Hardcover - 2014
by Weibiao Zhou (Editor); Y. H. Hui (Editor)
From the rear cover
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the
state of industrial baking today.
The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, fl our and other ingredients, to mixing, proofing and baking.
Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the fi nest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
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Details
- Title Bakery Products Science and Technology
- Author Weibiao Zhou (Editor); Y. H. Hui (Editor)
- Binding Hardcover
- Edition 2nd Edition
- Pages 776
- Volumes 1
- Language ENG
- Publisher Wiley-Blackwell
- Date 2014
- Illustrated Yes
- Features Bibliography, Illustrated, Index
- ISBN 9781119967156 / 1119967155
- Weight 3.6 lbs (1.63 kg)
- Dimensions 9.6 x 7.4 x 1.4 in (24.38 x 18.80 x 3.56 cm)
- Library of Congress subjects Baking, Baked products
- Library of Congress Catalog Number 2013048365
- Dewey Decimal Code 641.815
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