Baked Products: Science, Technology and Practice by Stanley P. Cauvain,Linda S. Young

By Stanley P. Cauvain,Linda S. Young

Taking a clean method of info on baked items, this fascinating new ebook from specialists Cauvain and younger seems to be past the acquired notions of the way meals from the bakery are categorized to discover the underlying topics which hyperlink the goods during this commercially vital zone of the nutrients industry.

First setting up an realizing of the main features which unite latest baked product teams, the authors movement directly to talk about product improvement and optimisation, delivering the reader with assurance of:

  • Key useful roles of the most bakery ingredients
  • Ingredients and their influences
  • Heat move and product interactions
  • Opportunities for destiny product development

Baked items is a invaluable sensible source for all nutrients scientists and nutrition technologists inside bakery businesses, factor providers and common foodstuff businesses. Libraries in universities and study institutions the place nutrients technological know-how and know-how is studied and taught will locate the booklet a tremendous addition to their shelves.

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