Effectiveness of Dry Milk Solids in Preventing OverBromation of Some Bleached Flours A Thesis Classic Reprint

Glenn Arnold West

ISBN 10: 1334469555 ISBN 13: 9781334469558

Editore: Forgotten Books, 2016

Nuovi PAP

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New Book. Shipped from UK. Established seller since 2000. Codice articolo LX-9781334469558

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Excerpt from Effectiveness of Dry Milk Solids in Preventing Over-Bromation of Some Bleached Flours: A Thesis

Since 8110mm 35 g; (1921) investigated milk in breed has s nutritive viewpoint there hes been considerable atten tion given to the study of milk in breed, portioulorly dry milk solids.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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Dati bibliografici

Titolo: Effectiveness of Dry Milk Solids in ...
Casa editrice: Forgotten Books
Data di pubblicazione: 2016
Legatura: PAP
Condizione: New

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Effectiveness of Dry Milk Solids in Preventing Over-Bromation of Some Bleached

Glenn Arnold West

Editore: Forgotten Books, 2018

ISBN 10: 1334469555 ISBN 13: 9781334469558

Nuovo Paperback

Print on Demand

Da: Forgotten Books, London, Regno Unito

Valutazione del venditore 5 su 5 stelle

Paperback. Condizione: New. Print on Demand. This book is an indispensable resource for bakers seeking to perfect their craft. It explores the use of milk in bread-making, a practice that dates back to the early 20th century. The book provides detailed insights into the various types of milk and how they impact the texture, flavor, and quality of bread. It presents extensive research and experiments conducted by the author to determine the optimal amounts and combinations of milk and other ingredients. The book examines the impact of milk solids, dry milk, and buttermilk on dough characteristics, loaf volume, and crumb structure. It delves into the effects of different bleaching agents and maturing agents on the final product. The author also explores the role of milk in enhancing the nutritional value and shelf life of bread. This book offers invaluable guidance on achieving consistent and exceptional baking results. Whether you're a seasoned professional or an aspiring baker, the insights and practical recommendations in this book will empower you to unlock the full potential of milk in bread-making. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Codice articolo 9781334469558_0

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