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Bread Making: Improving Quality


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Bread Making: Improving Quality - Cauvain, S. P. (Editor)
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There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product. After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins ...

Bread Making: Improving Quality 2003, Woodhead Publishing Ltd, Cambridge

ISBN-13: 9781855735538


Bread Making: Improving Quality 2003, CRC Press, Bosa Roca

ISBN-13: 9780849317620