Get Baked Products: Science, Technology and Practice PDF

By Stanley P. Cauvain,Linda S. Young

Taking a clean method of details on baked items, this intriguing new booklet from specialists Cauvain and younger seems past the acquired notions of the way meals from the bakery are labeled to discover the underlying subject matters which hyperlink the goods during this commercially vital sector of the nutrition industry.

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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Baked Products: Science, Technology and Practice by Stanley P. Cauvain,Linda S. Young

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