Dough Rheology and Baked Product Texture

By H Faridi, J M Faubion, J.M. Faubion

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1461282071
• ISBN13: 9781461282075
• Release Date: September 2011
• Publisher: Springer
• Length: 628 Pages
• Weight: 1.81 lbs.
• Dimensions: 1.3" x 6.0" x 9.0"