Y. H. (Hrsg.) Hui
Bakery Products Science and Technology
Ebook (PDF Format)
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on thestate of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featur…
Mehr
Beschreibung
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on thestate of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, fl our and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the fi nest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. ALSO AVAILABLEBakery Food Manufacture and Quality: Water Control and Effects, 2nd EditionStan Cauvain and Linda YoungISBN: 978-1-4051-7613-2 Gluten-Free Food Science and TechnologyEdited by Eimear GallagherISBN: 978-1-4051-5915-9
CHF 233.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
Versandkostenfrei
Produktdetails
Weitere Autoren: Zhou, Weibiao (Hrsg.)
- ISBN: 978-1-118-79193-6
- EAN: 9781118791936
- Produktnummer: 20418156
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 776 S.
- Plattform: PDF
- Masse: 26'879 KB
- Auflage: 2. Aufl.
Über den Autor
THE EDITORSDr Weibiao Zhou (Editor)Weibiao Zhou is a full Professor and Director of the Food Science and Technology Programme at the National University of Singapore. An academic and professional scientist, Professor Zhou is an expert on the science, technology, and engineering of bakery products, among other areas of interest. He is a member of food science journal editorial boards for three major publishing houses and and advises government agencies in science, technology, and engineering. Dr Y. H. Hui (Administrative Editor)Y. H. Hui is a Consultant to the Food Industry based in Sacramento, California, USA. He has authored, co-authored, edited, and co-edited at least 30 professional reference books in nutrition, health, food science, food technology, food engineering, and food laws.
28 weitere Werke von Y. H. (Hrsg.) Hui:
Ebook (PDF Format)
CHF 1,993.05
Bewertungen
0 von 0 Bewertungen
Anmelden
Keine Bewertungen gefunden. Seien Sie der Erste und teilen Sie Ihre Erkenntnisse mit anderen.