9781855735538 - bread making: improving quality (woodhead publishing series in food science, technology and nutrition) (9 resultados)
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Librería: Chiron Media, Wallingford, Reino UnidoChiron Media
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EUR 231,43
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Hardcover. Condición: New.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 256,23
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Condición: New. pp. 608.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 262,14
Envío por EUR 17,53Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardcover. Condición: Brand New. 1st edition. 608 pages. 9.13x6.46x1.50 inches. In Stock.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 279,34
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Condición: New. pp. 608.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 296,39
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Condición: New. pp. 608.
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- Edición internacional
Librería: UK BOOKS STORE, London, LONDO, Reino UnidoUK BOOKS STORE
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EUR 422,23
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Condición: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if th…e Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 215,39
Envío por EUR 11,00Se envía de Italia a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: new. Questo è un articolo print on demand.
Idioma: Inglés
Editorial: Elsevier Science & Technology, Woodhead Publishing, 2003
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 245,00
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means…for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community. Englisch.
Idioma: Inglés
Editorial: Elsevier Science & Technology, Woodhead Publishing, 2003
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 269,48
Envío por EUR 65,25Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for i…mproved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.
