By Stanley P. Cauvain,Linda S. Young
First setting up an figuring out of the most important features which unite present baked product teams, the authors movement directly to talk about product improvement and optimisation, delivering the reader with insurance of:
- Key useful roles of the most bakery ingredients
- Ingredients and their influences
- Heat move and product interactions
- Opportunities for destiny product development
Baked items is a helpful functional source for all nutrition scientists and foodstuff technologists inside bakery businesses, element providers and normal meals businesses. Libraries in universities and study institutions the place nutrients technological know-how and expertise is studied and taught will locate the publication a huge addition to their shelves.
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Additional resources for Baked Products: Science, Technology and Practice
Baked Products: Science, Technology and Practice by Stanley P. Cauvain,Linda S. Young