Bread Making: Improving Quality
Bread Making: Improving Quality
CRC; 1 edition | September 17, 2003 | ISBN: 0849317622 | 589 pages | PDF | 7 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.