9781330597552 - the technology of bread-making, including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery (classic reprint) di jago, william (3 risultati)
- Brossura
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 46,34
Spedizione gratuitaSpedito in U.S.A.Quantità: 15 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
- Brossura
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 37,91
EUR 8,97 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 15 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Altre immagini- Brossura
- Print on Demand
Da: Forgotten Books, London, Regno UnitoForgotten Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 28,66
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Paperback. Condizione: New. Print on Demand. This book expertly investigates the science and art of breadmaking in its various facets, beginning with a foundational understanding of the chemical elements and their compounds. It then explores the characteristics of organic compounds, followed by an overview of microscopy and the…principles of polarized light. Further discussion encompasses mineral and fatty substances, leading to a thorough review of carbohydrates, proteins, enzymes, and fermentation. Additionally, it provides a comprehensive insight into the role of microorganisms in fermentation processes. The book is distinctive in its inclusion of extensive technical research on fermentation and the specialized techniques for the production of yeasts. It also delves into the physical structure and physiology of wheat grains and analyzes their chemical composition, including the science behind wheat flour strength. The sections dedicated to the analysis of flour and the detection of additives serve as valuable tools for quality control in commercial baking. A chapter on breadmaking encompasses traditional and unique bread-making processes, while another highlights the nutritional value and digestibility of bread. The book concludes with essential information on the technical design of bakehouses, exploring the latest equipment and machinery. This book is a testament to the author's deep knowledge and practical experience in the field of breadmaking. It serves as an invaluable resource for aspiring and experienced bakers, as well as food scientists, researchers, and students, offering a comprehensive and authoritative perspective on the subject. Its insights enhance our understanding of the science behind baking and its impact on the quality and nutritional value of bread. 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.
