Sumnu, S: Food Engineering Aspects of Baking Sweet Goods
Fr. 389.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
22.04.2008
Herausgeber
Sumnu Servet Gulum + weitereVerlag
Taylor & FrancisSeitenzahl
304
Maße (L/B/H)
23.4/16.4/2 cm
Gewicht
582 g
Sprache
Englisch
ISBN
978-1-4200-5274-9
Food Engineering Aspects of Baking Sweet Goods combines the knowledge of food engineering with cereal chemistry and fills in much of the information typically left out of other scientific treatises on baking. It covers such principles as heat transfer, mass transfer, and the rheology of dough. Calling upon a number of experts, it focuses on soft wheat products, including the rehology of cake batter and cookie dough, cake emulsions and the physical properties of sweet goods. It discusses chemical reactions in baking, paying particular attention to the function of ingredients. In consideration of health concerns, the authors also cover cakes containing low fat and low sugar
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