num_pages: 586
description: Literally, thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers. Yet there are relatively few professional publications that cover the science and technology of baking, and many of these texts are outdated. In Bakery Products: Science and Technology, over thirty renowned academicians and industry professionals contribute their perspectives on the state of baking today. The latest scientific developments and technological processes are described as they relate to the essentials of baking: raw materials and ingredients, from wheat flours to shortenings, sweeteners, and yeast; the principles of baking, such as mixing processes, doughmaking, and fermentation; and manufacturing considerations for bread and other bakery products, including analysis, additives, process flow, and quality control. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
language: English
title: Bakery Products: Science And Technology
titlecomplete: Bakery Products: Science And Technology
ratings_count: 3
publisher: Wiley-Blackwell