Bread Science and Processing Technology

Author: Zhang Shouwen (Compiler)
Publisher:
Publish Date: 1999-04-01
Features: This book introduces the properties of the important raw materials required for bread and their impact on bread quality; the theory and key operational techniques of the four important processes in bread production: dough mixing, dough fermentation, dough proofing, and bread baking; as well as methods for the aging and preservation of bread.