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

By Stanley P. Cauvain,Linda S. Young

ISBN-10: 1405127023

ISBN-13: 9781405127028

Taking a clean method of details on baked items, this interesting new publication from specialists Cauvain and younger seems past the acquired notions of the way meals from the bakery are categorized to discover the underlying issues which hyperlink the goods during this commercially very important zone of the meals industry.

First developing an figuring out of the main features which unite latest baked product teams, the authors stream directly to speak about product improvement and optimisation, delivering the reader with insurance of:

  • Key sensible roles of the most bakery ingredients
  • Ingredients and their influences
  • Heat move and product interactions
  • Opportunities for destiny product development

Baked items is a worthwhile functional source for all nutrition scientists and nutrients technologists inside bakery businesses, component providers and common foodstuff businesses. Libraries in universities and study institutions the place nutrients technological know-how and expertise is studied and taught will locate the publication a massive 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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