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

By Stanley P. Cauvain,Linda S. Young

Taking a clean method of details on baked items, this interesting new ebook from specialists Cauvain and younger appears past the got notions of ways meals from the bakery are labeled to discover the underlying topics which hyperlink the goods during this commercially vital region of the meals industry.

First constructing an knowing of the major features which unite latest baked product teams, the authors stream directly to talk about product improvement and optimisation, offering the reader with assurance 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 precious sensible source for all foodstuff scientists and nutrients technologists inside bakery businesses, aspect providers and common nutrition businesses. Libraries in universities and examine institutions the place nutrition technological know-how and expertise is studied and taught will locate the publication a huge addition to their shelves.

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