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Image of - Bakery Food Manufacture and Quality
Bakery Food Manufacture and Quality

Bakery Food Manufacture and Quality

by Cauvair

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product. This title is hHighly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals. Authors from the world-leading center-of-excellence for baking technology ensure modern, relevant and authoritative coverage. This title emphasises on shelf-life, organoleptic quality control, and determination of water activity and availability.

Highlights

  • binding-icon

    9780632053278

    ISBN:

  • binding-icon

    Cauvair

    Author:

  • binding-icon

    224

    Pages:

  • binding-icon

    215 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2000

    Year:

  • edition-icon

    N/A

    Edition:

  • binding-icon

    Hardcover

    Binding:

₹5551

₹6939

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs; in their subsequent processing; and in the baked product. This title is hHighly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals. Authors from the world-leading center-of-excellence for baking technology ensure modern, relevant and authoritative coverage. This title emphasises on shelf-life, organoleptic quality control, and determination of water activity and availability.

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