Cauvain Stanley P, Young Linda S.:
Bakery Food Manufacture And Quality

Water Control And Effects

2 Rev Ed

John Wiley And Sons Ltd (United Kingdom), 2008
Hardback, 304 pages
Size: 256x182 mm
ISBN: 9781405176132
ISBN-10: 140517613X

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Bakery Food Manufacture And Quality

Water is the major contributor to the eating and keeping qualities and structure of baked products. This book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.

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Stanley P Cauvain
Linda S. Young
Food & beverage technology
Industrial chemistry
Industrial chemistry & manufacturing technologies
Technology, engineering, agriculture, veterinary science
John Wiley And Sons Ltd

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Stanley P Cauvain
Linda S. Young
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