Cauvain Stanley P, Young Linda S.:
Bakery Food Manufacture And Quality
Water Control And Effects
John Wiley And Sons Ltd (United Kingdom), 2008
Hardback, 304 pages
Size: 256x182 mm
ISBN: 9781405176132
ISBN-10: 140517613X
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.


