Articoli correlati a Flat Bread Technology
... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions.
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Contenuti:
Cereal Grains In Flat Bread Productions. Cereal Milling and Flour Production for Flat Breads. Properties and Functions of Sourdough and Non-Cereal Ingredients in Flat Bread Production. Flat Breads Double-Layered Flat Breads. Quality of Flat Breads
Product Description:
Book by Qarooni Jalal
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreChapman & Hall
- Data di pubblicazione1996
- ISBN 10 0412081113
- ISBN 13 9780412081118
- RilegaturaCopertina rigida
- Numero di pagine228
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Flat Bread Technology
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Springer US Nov 1996
(1996)
ISBN 10: 0412081113
ISBN 13: 9780412081118
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Descrizione libro Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -. a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions. 228 pp. Englisch. Codice articolo 9780412081118
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Descrizione libro Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. . a useful resource for anybody engaged in the manufacture and development of flatbread. -Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-. Codice articolo 5914103
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Descrizione libro Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - . a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic background of wheat, corn, rye, rice, barley, sorghum and millet cultivation to advanced research findings on flat bread technology. The author, a leading expert in the field, introduces a wealth of detailed information on flat bread technology, including: specific ingredients, formulations, production techniques, equipment requirements, quality assessment and shelf life of the final product . Both single and double layered products are explored providing developers with a thorough understanding of flat bread products from around the world and the opportunity to expand existing product lines. Special features of the text include: processing methods of over 45 types of flat breads, including pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye breads' dosai and injera; theory and practice of sourdough production; technology of synthetic and naturally occurring emulsifiers, and their applications in food and flat bread industries; and a multitude of illustrations of breads and processing steps, names and addresses of over 90 suppliers of ingredients and machinery used in the production of flat breads in United States and Canada. Flat Bread Technology is a welcome and invaluable resource to all those interested in the technical, scientific and historical background of flat breads; from the breeders of wheat and other cereal grains to technical personnel and suppliers of ingredients to milling and baking companies. It will also serve as an excellent guide to students attending baking schools and cereal and food institutions. Codice articolo 9780412081118
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Descrizione libro Hardback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Codice articolo C9780412081118
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