Baking Technology

Author: Lu Shan
Publisher:
Publish Date: 2000-08-01
Features: This book introduces the raw materials and auxiliary materials, processing technology and principles, common quality problems and solutions in the production of baked goods, packaging and storage measures, and quality preservation techniques. It also covers baked goods standards and practical recipes and processing techniques for some baked goods. The book focuses on the processing principles and techniques of bread, biscuits, and pastries, and elaborates on the processing principles of different baked goods, as well as the causes of problems that arise during production and their solutions.