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... a useful resource for anybody engaged in the manufacture and
development of flatbread.'-Food Technology. This comprehensive
reference provides a complete overview of flat bread, the most
widely consumed bread type in the world. It brings together
in-depth knowledge of the technology of flat bread production
covering a wide range of topics, from the historic background of
wheat, corn, rye, rice, barley, sorghum and millet cultivation to
advanced research findings on flat bread technology. The author, a
leading expert in the field, introduces a wealth of detailed
information on flat bread technology, including: specific
ingredients, formulations, production techniques, equipment
requirements, quality assessment and shelf life of the final
product . Both single and double layered products are explored
providing developers with a thorough understanding of flat bread
products from around the world and the opportunity to expand
existing product lines. Special features of the text include:
processing methods of over 45 types of flat breads, including
pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye
breads' dosai and injera; theory and practice of sourdough
production; technology of synthetic and naturally occurring
emulsifiers, and their applications in food and flat bread
industries; and a multitude of illustrations of breads and
processing steps, names and addresses of over 90 suppliers of
ingredients and machinery used in the production of flat breads in
United States and Canada. Flat Bread Technology is a welcome and
invaluable resource to all those interested in the technical,
scientific and historical background of flat breads; from the
breeders of wheat and othercereal grains to technical personnel and
suppliers of ingredients to milling and baking companies. It will
also serve as an excellent guide to students attending baking
schools and cereal and food institutions.
... a useful resource for anybody engaged in the manufacture and
development of flatbread.'-Food Technology. This comprehensive
reference provides a complete overview of flat bread, the most
widely consumed bread type in the world. It brings together
in-depth knowledge of the technology of flat bread production
covering a wide range of topics, from the historic background of
wheat, corn, rye, rice, barley, sorghum and millet cultivation to
advanced research findings on flat bread technology. The author, a
leading expert in the field, introduces a wealth of detailed
information on flat bread technology, including: specific
ingredients, formulations, production techniques, equipment
requirements, quality assessment and shelf life of the final
product . Both single and double layered products are explored
providing developers with a thorough understanding of flat bread
products from around the world and the opportunity to expand
existing product lines. Special features of the text include:
processing methods of over 45 types of flat breads, including
pizza, pita, corn and wheat flour tortillas, foccacia, matzo, rye
breads' dosai and injera; theory and practice of sourdough
production; technology of synthetic and naturally occurring
emulsifiers, and their applications in food and flat bread
industries; and a multitude of illustrations of breads and
processing steps, names and addresses of over 90 suppliers of
ingredients and machinery used in the production of flat breads in
United States and Canada. Flat Bread Technology is a welcome and
invaluable resource to all those interested in the technical,
scientific and historical background of flat breads; from the
breeders of wheat and other cereal grains to technical personnel
and suppliers of ingredients to milling and baking companies. It
will also serve as an excellent guide to students attending baking
schools and cereal and food institutions.
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