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Bakery Products: Science And Technology - Y. H. Hui; Harold Corke; Ingrid De Leyn; Wai-Kit Nip; Nanna A. Cross
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Y. H. Hui; Harold Corke; Ingrid De Leyn; Wai-Kit Nip; Nanna A. Cross:
Bakery Products: Science And Technology - gebrauchtes Buch

ISBN: 0813801877

ID: 3353039

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. agricultural sciences,engineering,food science,industrial manufacturing and operational systems,research,science and math,science and math,textbooks Agricultural Sciences, Wiley-Blackwell

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Bakery Products Science and Technology: Science and Technology - Y. H. Hui, Harold Corke, Ingrid De Leyn
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ISBN: 9780813801872

ID: 978081380187

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking.Coverage is extensive and includes:raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods.Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. Y. H. Hui, Harold Corke, Ingrid De Leyn, Books, Science and Nature, Bakery Products Science and Technology: Science and Technology Books>Science and Nature, Wiley

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Bakery Products: Science And Technology (Pb 2014) - Hui Y.H.
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2014, ISBN: 9780813801872

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Bakery Products: Science And Technology (Pb 2014) - Taschenbuch

2014, ISBN: 9780813801872

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INTERNATIONAL EDITION. Brand New. PAPERBACK,Book Condition New, Brand New, Softcover, International Edition. We Do not Ship APO FPO AND PO BOX. Cover Image & ISBN may be different from US edition but contents as US Edition. Printing in English language. Quick delivery by USPS/UPS/DHL/FEDEX/ARAMEX ,Customer satisfaction guaranteed. We may ship the books from Asian regions for inventory purpose

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Bakery Products: Science And Technology (Pb 2014) - Taschenbuch

2014, ISBN: 9780813801872

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Details zum Buch
Bakery Products: Science and Technology

In "Bakery Products: Science and Technology," nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, and fermentation; and manufacturing considerations for bread and other bakery products, including quality control and enzymes. Discussion of special bakery products is extensive, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products, and specialty bakery items from around the world, including Italian bakery foods.

Detailangaben zum Buch - Bakery Products: Science and Technology


EAN (ISBN-13): 9780813801872
ISBN (ISBN-10): 0813801877
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2006
Herausgeber: BLACKWELL PUB PROFESSIONAL
592 Seiten
Gewicht: 1,383 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 05.04.2007 12:53:37
Buch zuletzt gefunden am 07.12.2016 08:36:33
ISBN/EAN: 9780813801872

ISBN - alternative Schreibweisen:
0-8138-0187-7, 978-0-8138-0187-2


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