Technology of Breadmaking (Hardcover, 3rd ed. 2015)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Release date:	March 2015
First published:	2015
Authors:	Stanley Cauvain
Dimensions:	235 x 155 x 22mm (L x W x T)
Format:	Hardcover - Cloth over boards
Pages:	408
Edition:	3rd ed. 2015
ISBN-13:	978-3-319-14686-7
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-14686-6
Barcode:	9783319146867

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