Bakery Food Manufacture & Quality – Water Control and Effects – 2nd edition

The management and control of water during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes the role and control of water in the formation of cake batters, bread, pastry, and biscuit doughs, in their subsequent processing and in the baked product. ISBN-13: 978-1-4051-7613-2

Publishers: Wiley-Blackwell