Technology of Breadmaking
- Stanley Cauvain
- Linda S. Young
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Know about the book -
Technology of Breadmaking is written by Stanley Cauvain and published by Springer. It's available with International Standard Book Number or ISBN identification 0387385630 (ISBN 10) and 9780387385631 (ISBN 13).
This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
