Format:
Online-Ressource
,
Ill., graph. Darst.
Edition:
2. ed.
Edition:
Online-Ausg. 2007 Springer eBook Collection. Chemistry and Materials Science Electronic reproduction; Available via World Wide Web
ISBN:
9780387385655
Content:
To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes.
Note:
Includes bibliographical references and index
,
Previous ed.: London : Blackie Academic & Professional, 1998
,
Electronic reproduction; Available via World Wide Web
Additional Edition:
ISBN 9780387385631
Additional Edition:
Druckausg. Cauvain, Stanley P., 1945 - Technology of breadmaking Berlin : Springer, 2007 ISBN 0387385630
Additional Edition:
ISBN 9780387385631
Language:
English
Subjects:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science
Keywords:
Brotherstellung
DOI:
10.1007/0-387-38565-7
URL:
Volltext
(lizenzpflichtig)
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