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(Ebook) Bread Making: Improving Quality by Stanley P Cauvain ISBN 9780203495001, 9780849317620, 9781855735538, 9781855737129, 0203495004, 0849317622, 1855735539, 1855737124

  • SKU: EBN-2002822
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$ 32 $ 40 (-20%)

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5.0

37 reviews
Instant download (eBook) Bread Making: Improving Quality after payment.
Authors:Stanley P Cauvain
Pages:500 pages.
Year:2003
Editon:1
Publisher:CRC Press
Language:english
File Size:4.83 MB
Format:pdf
ISBNS:9780203495001, 9780849317620, 9781855735538, 9781855737129, 0203495004, 0849317622, 1855735539, 1855737124
Categories: Ebooks

Product desciption

(Ebook) Bread Making: Improving Quality by Stanley P Cauvain ISBN 9780203495001, 9780849317620, 9781855735538, 9781855737129, 0203495004, 0849317622, 1855735539, 1855737124

Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
*Free conversion of into popular formats such as PDF, DOCX, DOC, AZW, EPUB, and MOBI after payment.

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