Technology of breadmaking
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York ; London :
Springer ,
c2007
|
| Edition: | 2nd ed |
| Subjects: |
Table of Contents:
- 1. Bread - the product
- 2. Breadmaking process
- 3. Functional ingredients
- 4. Mixing and dough processing
- 5. Proving, baking and cooling
- 6. Dough retarding and freezing
- 7. Application of baking knowledge in software systems
- 8. Baking around the world
- 9. Speciality fermented goods
- 10. Bread spoilage and staling
- 11. Principles of dough formation
- 12. Flour miling
- 13. Other cereals in breadmaking