Breadmaking

Lingua: inglese

Editore: Elsevier Science & Technology, Woodhead Publishing, 2020

008102519X / 9780081025192

Serie: Libro 270 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition

Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.

Venditore con 5 stelle

Venditore AbeBooks dal 11 gennaio 2012

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EUR 305,00

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Spedito da Germania a U.S.A.

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Descrizione dell’articolo da parte del venditore

This item is printed on demand - it takes 3-4 days longer - Neuware -Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. Englisch.…

Codice articolo 9780081025192

Titolo
Breadmaking
Autore
Stanley P. Cauvain
Editore
Elsevier Science & Technology, Woodhead Publishing
Anno di pubblicazione
2020
Condizione
Neu
Rilegatura
Taschenbuch
Lingua
inglese
ISBN 10
008102519X
ISBN 13
9780081025192
Edizione
terza edizione
Peso dell'articolo
1220 grammi
Dimensioni
229x152x34 mm
Serie
Libro 270 di 301: Woodhead Publishing Series in Food Science, Technology and Nutrition

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germania

Venditore con 5 stelle

Venditore AbeBooks dal 11 gennaio 2012

Tariffe di spedizione da Germania a U.S.A.

ArticoloDa 5 a 15 giorni lavorativiDa 5 a 15 giorni lavorativi
Primo articoloEUR 23,00EUR 23,00
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BuchWeltWeit Ludwig Meier e.K.

Germania