Artículos relacionados a Bakery Technology and Engineering

Bakery Technology and Engineering - Tapa blanda

Matz, Samuel A.

 
9780942849202: Bakery Technology and Engineering
Tapa blanda
ISBN 10: 0942849205 ISBN 13: 9780942849202
Editorial: PAN-TECH INTL INC, 1999

Sinopsis

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

Biografía del autor

Matz is President of Pan-Tech International.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
PAN-TECH INTL INC
Año de publicación
1999
Idioma
Inglés
ISBN 10 
0942849205
ISBN 13 
9780942849202
Encuadernación
Tapa blanda
Número de páginas
740
Contacto del fabricante
no disponible
Persona responsable
no disponible