Breadmaking : improving quality

edited by Stanley P. Cauvain

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice.The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment

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Year of publication:	2012 ; 2nd ed
Other Persons:	Cauvain, Stanley P. (contributor)
Publisher:	Philadelphia, Pa : Woodhead Pub
Subject:	Gesundheitswesen \| Health care system \| Produktqualität \| Product quality \| Qualitätsmanagement \| Quality management \| Messung \| Measurement \| Dienstleistungsqualität \| Service quality \| Brotherstellung

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Extent:	Online-Ressource (xxviii, 802 p)
Series:	Woodhead Publishing series in food science, technology and nutrition ; no. 229
Type of publication:	Book / Working Paper
Language:	English
Notes:	Includes bibliographical references and index pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products. Electronic reproduction; Available via World Wide Web
ISBN:	978-0-85709-060-7 ; 978-0-85709-569-5 ; 978-0-85709-060-7
Classification:	Lebensmitteltechnologie
Source:	ECONIS - Online Catalogue of the ZBW

Persistent link: https://www.econbiz.de/10012676964