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Bread Making Improv Qual 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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P, CAUVAIN STANLEY 作者

CRC Pr I Llc

译者

2003-9 出版日期

500 页数

$ 361.54 价格

HRD

丛书系列

9780849317620 图书编码

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发表于2024-11-29

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Bread Making Improv Qual 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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Bread Making Improv Qual 在线电子书图书描述

Edited by one of the world's leading authorities in the field, "Bread Making: Improving Quality" reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.

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