Articoli correlati a Bakery Technology and Engineering
Sinossi
Thorough information on the materials of baking, formulas and processes, equipment and engineering, and other technical considerations preservation methods, computerization in plant and laboratory, sanitation and safety. The first edition appeared in 1960, the second in 1972. For chemists and bakery engineers, and also for technical, marketing, and administrative personnel in related industries. Annotation copyright Book News, Inc. Portland, Or.
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Dalla quarta di copertina
This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.
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Bakery Technology and Engineering 3rd edition
Editore:
AVI/Van Nostrand Reinhold, New York, 1992
ISBN 10: 0442308558
ISBN 13: 9780442308551
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Da: Book Booth, Berea, OH, U.S.A.
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Decorative Cloth. Condizione: Good. 3rd edition. 3rd edition. Text clean & bright; binding tight; minimal shelf wear to covers. Appears unused--nearly new. 853pp. Illustrated. "A series of chapters on bakery ingredients is followed by twelve chapters about formulas and processes, and after that, by several chapters on equipment and engineering. There is also a chapter on staling and spoiling reactions and means of preventing or delaying them, and a chapter on sanitation and safety. This is a standard reference work in the bakery field. Codice articolo S28-003660
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Bakery Technology and Engineering
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Hardcover. Condizione: New. In shrink wrap. Looks like an interesting title! Codice articolo Q-0442308558
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Bakery Technology and Engineering
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Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. InhaltsverzeichnisThe materials of baking. Formulas and procedures. Principles and examples. Equipment. Organizing and managing the technical functions.KlappentextThis third edition is completely revised and u. Codice articolo 5916585
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Bakery Technology and Engineering
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment. 864 pp. Englisch. Codice articolo 9780442308551
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Bakery Technology and Engineering
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Condizione: New. Codice articolo 1810718-n
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Bakery Technology and Engineering
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Condizione: New. pp. 864. Codice articolo 26301035
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Bakery Technology and Engineering
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Buch. Condizione: Neu. Bakery Technology and Engineering | Samuel A. Matz | Buch | viii | Englisch | 1991 | Springer US | EAN 9780442308551 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Codice articolo 101791770
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Bakery Technology and Engineering
Da: Buchpark, Trebbin, Germania
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Condizione: Sehr gut. Zustand: Sehr gut | Seiten: 864 | Sprache: Englisch | Produktart: Bücher | This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment. Codice articolo 3026354/12
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Bakery Technology and Engineering
Editore:
Springer US, Copernicus Jan 1991, 1991
ISBN 10: 0442308558
ISBN 13: 9780442308551
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 864 pp. Englisch. Codice articolo 9780442308551
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Bakery Technology and Engineering
Da: AHA-BUCH GmbH, Einbeck, Germania
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment. Codice articolo 9780442308551
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