Bakery Products Science and Technology.pdf
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products Science and Technology, Second Edition, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. This extended, revised and updated new edition has a more logical structure that reflects the more comprehensive nature of the coverage, and is divied into seven parts with 15 additional chapters.