Bakery Technology and Engineering Samuel A. Matz

ISBN: 9780942849073

Published: December 28th 1991

Hardcover

850 pages


Description

Bakery Technology and Engineering  by  Samuel A. Matz

Bakery Technology and Engineering by Samuel A. Matz
December 28th 1991 | Hardcover | PDF, EPUB, FB2, DjVu, audiobook, mp3, RTF | 850 pages | ISBN: 9780942849073 | 4.13 Mb

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 withMoreThis 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.



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