Bakery food manufacture and quality: water control and effects

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Edition: 1

ISBN: 0632053275, 9780632053278

Size: 13 MB (13458566 bytes)

Pages: 221/221

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Stanley P. Cauvain, Linda S. Young0632053275, 9780632053278

Describes the role and control of water in the formation of cake batters, bread, pastry, and biscuit doughs; in their subsequent processing; and in the baked product. DLC: Baked products.

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