BAKERY TECHNOLOGY AND ENGINEERING
BAKERY TECHNOLOGY AND ENGINEERING is backordered and will ship as soon as it is back in stock.
Couldn't load pickup availability
Genuine Products Guarantee
Genuine Products Guarantee
We guarantee 100% genuine products, and if proven otherwise, we will compensate you with 10 times the product's cost.
Delivery and Shipping
Delivery and Shipping
Products are generally ready for dispatch within 1 day and typically reach you in 3 to 5 days.
BAKERY TECHNOLOGY AND ENGINEERING
Book Details
-
Publisher: Scientific International Pvt. Ltd.
-
Author: Matz
-
Language: English
-
Edition: 2019
-
ISBN: 9789388716383
-
Cover: Paperback
-
Subject: Food Science
About the Book
Bakery Technology and Engineering is a comprehensive guide to modern bakery practices, offering in-depth insights into both the science and engineering aspects of the baking industry. A collaborative effort from over twenty renowned authors, this book is designed for professionals and students involved in the food and bakery sectors. It goes beyond basic bakery texts by providing a detailed exploration of ingredients, equipment, and processes used in modern commercial bakeries.
The book begins with an overview of baking materials, emphasizing the relationship between ingredient properties and the processing responses of doughs and batters. It explores various types of bakery products, their formulations, and the procedures involved in their production. The inclusion of new ingredients, such as fat and sugar substitutes, as well as the latest equipment technologies and quality control methods, ensures that readers are equipped with the most current knowledge in the field.
This book serves as both a textbook and a practical reference for food technologists, research scholars, and entrepreneurs in the bakery industry. Whether you are engaged in a bakery or pursuing a career in food science, this resource will deepen your understanding of bakery technology, engineering practices, and quality assessment techniques.
