Africa largest book store
By: (Edited by) Serpil Sahin , (Edited by) Servet Gulum Sumnu
Extended Catalogue
Delivery fee
Delivery in 10 to 14 days
With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products.
Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product.
Get Food Engineering Aspects of Baking Sweet Goods by at the best price and quality guranteed only at Werezi Africa largest book ecommerce store. The book was published by Taylor & Francis Inc and it has pages. Enjoy Shopping Best Offers & Deals on books Online from Werezi - Receive at your doorstep - Fast Delivery - Secure mode of Payment
