Bakery Technology and Engineering by Samuel A. Matz

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  • ISBN 10 0870551094
  • ISBN 13 9780870551093
  • Published Dec 01 1972
  • Format Hardcover
  • Page Count 598
  • Language English
  • Edition 2nd
  • Publisher AVI Publishing Co Inc.

Publishers Text

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.

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