Bakery Technology and Engineering

By:

Samuel A Matz

Format:

Paperback / softback

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Description

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

Release date NZ

December 1st, 1999

Author

Samuel A Matz

Audience

General (US: Trade)

Edition

3rd ed.

Illustrations

illustrations

Pages

740

Dimensions

153x230x46

ISBN-13

9780942849202

Product ID

21847792

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