Technology of Breadmaking

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

Book Overview

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients...

• Format: Hardcover
• Language: English
• ISBN: 3319146866
• ISBN13: 9783319146867
• Release Date: March 2015
• Publisher: Springer
• Length: 408 Pages
• Weight: 1.71 lbs.
• Dimensions: 0.9" x 6.1" x 9.2"