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Sinopsis
We all enjoy eating breads. But have we ever wondered the science behind the making of bread ?
This book aims at describing the science behind baking breads in a concise manner. Role of different ingredients like water, yeast, fat, flour have been discussed which have a major impact on the quality of bread. Flour types and their characteristics which help bakers choose the right flour for their requirements are also discussed. Different types of breads and their composition are also a part of this book.
This book discusses the use of dough mixers and accessories which are employed in the making of bread in bakeries. Lastly, some recent research trends across industries are described. The book aims to make the readers understand bread science in a concise manner to help them acquire knowledge and understanding on the same.
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Bread Science and Technology
Librería: California Books, Miami, FL, Estados Unidos de America
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Condición: New. Nº de ref. del artículo: I-9798899299643
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Bread Science and Technology
Librería: AHA-BUCH GmbH, Einbeck, Alemania
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Taschenbuch. Condición: Neu. Neuware - We all enjoy eating breads. But have we ever wondered the science behind the making of bread. Nº de ref. del artículo: 9798899299643
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Bread Science and Technology
Librería: Best Price, Torrance, CA, Estados Unidos de America
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Condición: New. SUPER FAST SHIPPING. Nº de ref. del artículo: 9798899299643
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Bread Science and Technology (Paperback)
Librería: CitiRetail, Stevenage, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. We all enjoy eating breads. But have we ever wondered the science behind the making of bread ?This book aims at describing the science behind baking breads in a concise manner. Role of different ingredients like water, yeast, fat, flour have been discussed which have a major impact on the quality of bread. Flour types and their characteristics which help bakers choose the right flour for their requirements are also discussed. Different types of breads and their composition are also a part of this book. This book discusses the use of dough mixers and accessories which are employed in the making of bread in bakeries. Lastly, some recent research trends across industries are described. The book aims to make the readers understand bread science in a concise manner to help them acquire knowledge and understanding on the same. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9798899299643
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Bread Science and Technology (Paperback)
Librería: AussieBookSeller, Truganina, VIC, Australia
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: new. Paperback. We all enjoy eating breads. But have we ever wondered the science behind the making of bread ?This book aims at describing the science behind baking breads in a concise manner. Role of different ingredients like water, yeast, fat, flour have been discussed which have a major impact on the quality of bread. Flour types and their characteristics which help bakers choose the right flour for their requirements are also discussed. Different types of breads and their composition are also a part of this book. This book discusses the use of dough mixers and accessories which are employed in the making of bread in bakeries. Lastly, some recent research trends across industries are described. The book aims to make the readers understand bread science in a concise manner to help them acquire knowledge and understanding on the same. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9798899299643
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