£65.71

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£66 today · previous high £66 · all-time low £63

CRC Press Food Engineering Aspects of Baking Sweet Goods (Contemporary Food Engineering)

Amazon

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£65.71 £62.28 £63.03 £63.78 £64.52 £65.27 £66.02 25 July 2026 10 August 2026 26 August 2026 11 September 2026 27 September 2026
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6 days 59 days · current 0 15 30 44 59 £63 £66 Days at Price

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Most common price: £66 (59 days, 90.8%)

Price range: £63 - £66

Price levels: 2 different prices over 65 days

Description
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. With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products. Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product.

Product Specifications
Brand
CRC Press
Format
paperback
ASIN
0367387611
Category
Books > Subjects > Science, Nature & Maths > Chemistry
Domain
Amazon UK
Release Date
21 October 2019
Listed Since
25 June 2019

Barcode

No barcode data available

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