图书基本信息

Bakery Technology and Engineering
作者： Samuel A. Matz
ISBN13： 9780442308551
类型： 精装(精装书)
语种： 英语（English）
出版日期： 1991-01-31
出版社： Springer
页数： 854
重量（克）： 1737
尺寸： 22.86 x 16.256 x 5.334 cm

商品简介

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. It discusses formulae and procedures, equipment and organizing, and managing technical functions.

书评与摘要

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.