Bakery Food Manufacture and Quality: Water Control and Effects

by Linda S. Young, Stanley P. Cauvain, L. Young

Book Overview

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 140517613X
• ISBN13: 9781405176132
• Release Date: September 2008
• Publisher: Wiley-Blackwell
• Length: 304 Pages
• Weight: 1.80 lbs.
• Dimensions: 0.9" x 6.8" x 9.7"