English | 2008 | ISBN: 1420052748 | 304 pages | PDF | 11 MB
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances.
Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product.
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