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Sweet is the scene where genial friendship plays the pleasing game of interchanging praise.
Elsevier Science 8/31/2003 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from US in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the US.
Elsevier Science 8/31/2003 12: 00: 00 AM Hardcover New Book. Shipped from US in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the US.
Elsevier Science 8/31/2003 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from US in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the US.
Cambridge Woodhead Publishing Ltd 2003 Hard cover New. Woodhead Publishing Series in Food Science, Technology and Nutrition . Intended for professional and scholarly audience.
ISBN10: 1855735539, ISBN13: 9781855735538, [publisher: Elsevier Science & Technology, Woodhead Publishing] Hardcover nach der Bestellung gedruckt Neuware - Printed after ordering - There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community. [Einbeck, Germany] [Publication ...
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