English Books > Cookery/Craft > Bread > Bakery Food Manufacture And Quality: Water Control And Effects

Bakery Food Manufacture And Quality: Water Control And Effects
Author: Cauvain, Stanley P.
Paperback; 50 Illustrations
224 pages
Published: March 2000
Blackwell Science Ltd
ISBN: 0632053275
This item non-returnable. Order may not be canceled.

Water is the major contributor to the eating and keeping qualities and structure of baked products. This manual describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs and their subsequent processing.


PRODUCT CODE: 0632053275
USA/Canada:
US$ 206.60
Australia/NZ:
A$ 207.90
Other Countries:
US$ 225.40

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