Bread Making: Improving Quality



Bread Making: Improving Quality
CRC | English | Septemb
er 17, 2003 | ISBN-10: 0849317622 | 589 pages | File type: PDF | 7.5 mb

Text sums up recent research on the complex changes involved in bread making and how the influence the many traits consumers use to define quality. Discusses wheat and flour quality; the molecular structure of dough; and the role of key ingredients, such as water. For researchers and practitioners. Includes index and references.

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