Bakery Technology and Engineering

Samuel A. Matz

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Language: English

Published by Springer, 1991

0442308558 / 9780442308551

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Druck auf Anfrage Neuware - Printed after ordering - 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.

Seller Inventory # 9780442308551

Title
Bakery Technology and Engineering
Author
Samuel A. Matz
Publisher
Springer
Publication year
1991
Condition
Neu
Binding
Buch
Language
English
ISBN 10
0442308558
ISBN 13
9780442308551
Edition
3rd Edition
Item weight
1,392 grams
Dimensions
241x160x51 mm

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

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