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Handbook of Baking Science And Engineering - by Michele Marcotte (Hardcover)

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About this item

Handbook of Baking Science and Engineering is the first comprehensive reference to focus on the engineering aspects of the baking process. This handbook covers comparisons of the three major starch products: bread, cookies and crackers, and cake. Topics include parameters for the design and construction of baking ovens, how processing conditions influence the quality of products, the parallel between the drying and baking operation, the specificity of the baking operation, and the volume expansion challenge. The book also addresses other physicochemical phenomena that occur during baking, and includes substantial chapters on the measurement of transport properties during baking.

Genre: Technology
Sub-Genre: Food Science
Format: Hardcover
Publisher: Taylor & Francis
Author: Michele Marcotte
Language: English
Street Date: March 15, 2018
TCIN: 16070461
UPC: 9780849315046
Item Number (DPCI): 247-18-2452
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