Bakery Technology and Engineering - Samuel A Matz
-20% with code BOOKS
Shipping in 22-28 days
30-day return policy
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, a ... Full description
You May Also Like
TOP
Factfulness: Ten Reasons We're Wrong About the World--and Why Things Are Better Than You Think
Ola Rosling, Anna Rosling Rönnlund, Hans Rosling
-20% with code BOOKS
In stock at our supplier
TOP
Biology: A Global Approach, Global Edition
Neil Campbell, Rebecca Orr, Lisa Urry, Peter Minorsky, Michael Cain, Jane Reece, Steven Wasserman
-20% with code BOOKS
In stock at our supplier
TOP
Six Not-so-easy Pieces: Einstein's Relativity, Symmetry, and Space-Time
Richard P. Feynman, Robert B. Leighton, Matthew Sands
-20% with code BOOKS
In stock at our supplier
TOP
Determined: The Science of Life Without Free Will
-20% with code BOOKS
In stock at our supplier
TOP
The Age of Alchemy: How Early Innovators Shaped Modern Chemistry
-20% with code BOOKS
In stock at our supplier
TOP
The Secrets of our DNA: How Genetics has Changed the World
-20% with code BOOKS
In stock at our supplier
TOP
Janeway's Immunobiology
Leslie J. Berg, Kenneth Murphy, Casey Weaver
-20% with code BOOKS
In stock at our supplier
TOP
How to Solve it: A New Aspect of Mathematical Method
-20% with code BOOKS
In stock at our supplier
TOP
Why We Sleep: Unlocking the Power of Sleep and Dreams
-20% with code BOOKS
In stock
TOP
The Light Eaters: How the Unseen World of Plant Intelligence Offers a New Understanding of Life on Earth
-20% with code BOOKS
In stock at our supplier
TOP
Six Easy Pieces: Essentials of Physics Explained by Its Most Brilliant Teacher
Richard P. Feynman, Robert B. Leighton, Matthew Sands
-20% with code BOOKS
In stock at our supplier
TOP
The Rise and Fall of the Dinosaurs: A New History of a Lost World
-20% with code BOOKS
In stock at our supplier
TOP
The Rise and Reign of the Mammals: A New History, from the Shadow of the Dinosaurs to Us
-20% with code BOOKS
In stock at our supplier
TOP
Learn Faster, Perform Better: A Musician's Guide to the Neuroscience of Practicing
-20% with code BOOKS
In stock at our supplier
TOP
The Feynman Lectures on Physics. The New Millennium Edition
Matthew Sands, Robert Leighton, Richard Feynman
-20% with code BOOKS
In stock at our supplier
TOP
Thing Explainer: Complicated Stuff in Simple Words
-20% with code BOOKS
In stock at our supplier
TOP
Behave: The Biology of Humans at Our Best and Worst
-20% with code BOOKS
In stock at our supplier
TOP
Introduction to Quantum Mechanics
Darrell F. Schroeter, David J. Griffiths
-20% with code BOOKS
In stock at our supplier
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.
More Information
| Author | Samuel A Matz |
|---|---|
| Publisher | Pan-Tech International |
| Release year | 1999 |
| Cover type | Softcover |
| EAN | 9780942849202 |