Bakery Food Manufacture And Quality: Water Controland Effects
by Stanley P. Cauvain /
2000 / English / PDF
12.8 MB Download
Water is the major contributor to the eating and keeping qualities
and structure of baked products. Its management and control during
preparation, processing, baking, cooling and storage is essential
for the optimisation of product quality. This highly practical book
describes in detail the role and control of water in the formation
of cake batters, bread, pastry and biscuit doughs, their subsequent
processing and the baked product.
Water is the major contributor to the eating and keeping qualities
and structure of baked products. Its management and control during
preparation, processing, baking, cooling and storage is essential
for the optimisation of product quality. This highly practical book
describes in detail the role and control of water in the formation
of cake batters, bread, pastry and biscuit doughs, their subsequent
processing and the baked product.
