ISBN: 9783319146874

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments sha… Mehr…

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers.Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia. Digital Content>E-books>Science>Engineering>Chemical Engr, Springer International Publishing Digital >16<

2015, ISBN: 9783319146874

Springer, Kindle Ausgabe, Auflage: 3, 429 Seiten, Publiziert: 2015-02-17T00:00:00.000Z, Produktgruppe: Digital Ebook Purchas, Industrie, Branchen & Berufe, Business & Karriere, Kategorien… Mehr…

Springer, Kindle Ausgabe, Auflage: 3, 429 Seiten, Publiziert: 2015-02-17T00:00:00.000Z, Produktgruppe: Digital Ebook Purchas, Industrie, Branchen & Berufe, Business & Karriere, Kategorien, Bücher, Chemie, Ingenieurwissenschaften, Fachbücher, Ingenieurwissenschaft & Technik, Naturwissenschaften & Technik, Kochen & Genießen, Fremdsprachige Bücher, Featured Categories, acc906d0-2585-4921-a56f-3ff277850936_4901, acc906d0-2585-4921-a56f-3ff277850936_0, Special Features Stores, Arborist Merchandising Root, Fremdsprachige eBooks, Kindle eBooks, Kindle-Shop, Technologie & Transport, Agrarwissenschaften, Englische eBooks, Nach Sprache, Format: Kindle eBook, Springer, 2015<

2015, ISBN: 9783319146874

Springer, Kindle Edition, Auflage: 3, 429 Seiten, Publiziert: 2015-02-17T00:00:00.000Z, Produktgruppe: Digital Ebook Purchas, Food & Drink, Subjects, Books, Industrial Chemistry, Chemical… Mehr…

Springer, Kindle Edition, Auflage: 3, 429 Seiten, Publiziert: 2015-02-17T00:00:00.000Z, Produktgruppe: Digital Ebook Purchas, Food & Drink, Subjects, Books, Industrial Chemistry, Chemical, Engineering & Technology, Science, Nature & Maths, Kindle eBooks, Categories, Kindle Store, Technology & Engineering, Professional & Technical, English Language Store, fd9aabf3-bc3b-41dc-8755-20b8be10c196_8101, fd9aabf3-bc3b-41dc-8755-20b8be10c196_0, Special Features Stores, Arborist Merchandising Root, Format: Kindle eBook, Springer, 2015<

2015, ISBN: 9783319146874

*Technology of Breadmaking* - 3rd ed. 2015 / pdf eBook für 128.49 € / Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik Medien > Bücher nein eBook als pdf eBooks > Sachthemen & Ratg… Mehr…

*Technology of Breadmaking* - 3rd ed. 2015 / pdf eBook für 128.49 € / Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik Medien > Bücher nein eBook als pdf eBooks > Sachthemen & Ratgeber > Technik, Springer-Verlag GmbH<

2015, ISBN: 9783319146874

Technology of Breadmaking - 3rd ed. 2015: ab 128.49 € eBooks > Sachthemen & Ratgeber > Technik Springer-Verlag GmbH eBook als pdf, Springer-Verlag GmbH