Technology of breadmaking [electronic resource] / Stanley Cauvain.

Unlimited

Authorized users

Can lend chapters, not whole ebooks

Technology of breadmaking [electronic resource] / Stanley Cauvain.

Third edition.

9783319146874 electronic book
3319146874 electronic book
9783319146867

Cham : Springer, 2015.

English

1 online resource.

10.1007/978-3-319-14687-4 doi

TX769 .C38 2015eb

664/.7523

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. The 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.

Includes bibliographical references and index.

Access limited to authorized users.

Online resource; title from PDF title page (SpringerLink, viewed February 24, 2015).

Print version: 9783319146867
Technology of breadmaking.

Online Resources > Ebooks
All Resources