[PDF.20xy] Bakery Food Manufacture and Quality: Water Control and Effects

Bakery Food Manufacture and Quality: Water Control and Effects

[PDF.gp37] Bakery Food Manufacture and Quality: Water Control and Effects

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 | #4092571 in Books |  2008-09-09 | Original language:English | PDF # 1 |  9.90 x.80 x7.10l,1.80 | File type: PDF | 304 pages

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||0 of 0 people found the following review helpful.| A must have for anyone who is in charge of a large bakery!|By Eduardo Sanchez|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 "th| |"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)|From the Back

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.

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