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Handbook of Baking Science and Engineering

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Handbook of Baking Science and Engineering

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Handbook of Baking Science and Engineering by Michele Marcotte
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Description

Handbook of Baking Science and Engineering is the first comprehensive reference to focus on the engineering aspects of the baking process. This handbook covers comparisons of the three major starch products: bread, cookies and crackers, and cake. Topics include parameters for the design and construction of baking ovens, how processing conditions influence the quality of products, the parallel between the drying and baking operation, the specificity of the baking operation, and the volume expansion challenge. The book also addresses other physicochemical phenomena that occur during baking, and includes substantial chapters on the measurement of transport properties during baking.

Author Biography

Agriculture & Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada Washington State University, Pullman, USA Washington State University, Pullman, USA
Release date Australia
February 13th, 2010
Contributor
Series edited by Gustavo V. Barbosa-Canovas
Country of Publication
United States
Illustrations
600 black & white illustrations
Imprint
CRC Press Inc
Pages
720
ISBN-13
9780849315046
Product ID
4025091

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