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Bakery Food Manufacture and Quality: Water Control and Effects (Anglais) Relié – 29 août 2008


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Descriptions du produit

Revue de presse

"This is a must–have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." ( Food and Beverage Reporter , October 2008)

Présentation de l'éditeur

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.


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Couverture | Copyright | Table des matières | Extrait | Index
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Amazon.com: 2 commentaires
A must have for anyone who is in charge of a large bakery! 13 juillet 2014
Par Eduardo Sanchez - Publié sur Amazon.com
Format: Relié Achat vérifié
When I bouth this book I really didn't imagine how usefull it would be for solving some problems in cake formulations... Anyway, it's a technical book, the author won't tell you what to do but will show you what the effects of water are for several baked products. It's not a "how to" manual it's a "this is what happens if..."

I don't even know how to describe it but if you are in charge of an industrial baking facility you should really take a look at this book. It gives you a whole new perspective about many reactions that occur during dough making, baking and storage.
Very good. 4 mai 2011
Par BILLY - Publié sur Amazon.com
Format: Relié
This book has helped me realize problems I had been solving by trial and error and made them look easy. Very informative and easy to understand.
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