Bakery Food Manufacture and Quality: Water Controland Effects

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Wiley, May 26, 2000 - Cooking - 209 pages
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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; in their subsequent processing; and in the baked product.

  • Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals.

  • Authors from the world-leading center-of-excellence for baking technology ensuremodern, relevant and authoritative coverage.

  • Emphasis on shelf-life, organoleptic quality control, and determination of water activity and availability.

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