| |
Raw materials and ingredients from wheat flours to sweeteners, yeast and functional additives;
· The principles of baking, such as mixing processes, dough making, fermentation, and sensory evaluation;
· Manufacturing considerations for bread and other bakery products, including quality control and enzymes;
· Special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and
· Specialty bakery items from around the world, including Italian bakery foods.ISBN - 9788126549658
|
| |
Pages : 588
|