Bakery Food Manufacture and Quality Water Control and Effects |
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| Author:
| Cauvain, Stanley P.
Young, Linda S. |
| ISBN: | 978-1-4051-7613-2 |
| Publication Date: | Sep 2008 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley-Blackwell |
| Book Format: | Hardback |
| List Price: | USD $282.95 |
Book Description:
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Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality.
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality.