Technology of Breadmaking
By:Stanley Cauvain
Published on 2015-02-17 by Springer
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.
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Book ID of Technology of Breadmaking's Books is Y6q3BgAAQBAJ, Book which was written byStanley Cauvainhave ETAG "YC1sR1o5UjQ"
Book which was published by Springer since 2015-02-17 have ISBNs, ISBN 13 Code is 9783319146874 and ISBN 10 Code is 3319146874
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Book which have "408 Pages" is Printed at BOOK under CategoryTechnology and Engineering
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