£109.99

Springer Technology of Breadmaking

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£121.23 £96.92 £102.22 £107.53 £112.83 £118.14 £123.44 09 June 2024 31 October 2024 25 March 2025 17 August 2025 09 January 2026

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205 days 233 days 84 days · current 9 days 49 days 0 58 117 175 233 £99-104 £104-108 £108-112 £112-117 £117-121 Days at Price

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Price range: £99 - £121

Price levels: 5 price ranges over 580 days

Description

This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Chapters cover the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking. This third edition reviews the new knowledge which has become available in the last 10 years and considers how the global trends of increased availability and wider range of fermented products around the world impact on current and future technological challenges for bakers. Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran and Professor at the International Institute of Agri-Food Security, Curtin University, Perth, Western Australia.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
20 March 2015
Listed Since
04 December 2014

Barcode

No barcode data available

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