The Science of Cookie and Cracker Production - Tapa dura

Sinopsis

A comprehensive and up-to-date review of literature on the science of cookie and cracker manufacture. It explains the cookie and cracker making process from the viewpoint of a chemist and physicist, rather than a technologist, and provides a thorough understanding of the fundamental principles of the cookie and cracker baking process. The contributors cover topics such as structure-function relationships of bakery ingredients, rheological properties and microstructure of cookie and cracker doughs, sheeting and laminating, mathematical modeling of baking ovens, nonenzymatic browning, and objective assessment of cookie and cracker texture. Annotation copyright Book News, Inc. Portland, Or.

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