Baked Products: Science, Technology and Practice - download pdf or read online

By Stanley P. Cauvain,Linda S. Young

Taking a clean method of details on baked items, this fascinating new publication from experts Cauvain and younger seems to be past the bought notions of the way meals from the bakery are categorized to discover the underlying issues which hyperlink the goods during this commercially very important region of the foodstuff industry.

First constructing an figuring out of the most important features which unite latest baked product teams, the authors circulate directly to speak about product improvement and optimisation, delivering 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 precious useful source for all foodstuff scientists and nutrition technologists inside bakery businesses, aspect providers and normal nutrition businesses. Libraries in universities and study institutions the place nutrients technology and expertise is studied and taught will locate the publication an incredible 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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