Title:
Food engineering aspects of baking sweet goods
Author:
Sumnu, Servit Gulum.
ISBN:
9780429140518
9781466546653
Physical Description:
1 online resource (xviii, 283 pages)
Series:
Contemporary food engineering
Contents:
chapter 1 Soft Wheat Quality -- chapter 2 Functions of Ingredients in the Baking of Sweet Goods -- chapter 3 Chemical Reactions in the Processing of Soft Wheat Products -- chapter 4 Cake Emulsions -- chapter 5 Cake Batter Rheology -- chapter 6 Cookie Dough Rheology -- chapter 7 Technology of Cake Production -- chapter 8 Technology of Cookie Production -- chapter 9 Heat and Mass Transfer during Baking of Sweet Goods -- chapter 10 Physical and Thermal Properties of Sweet Goods -- chapter 11 Alternative Baking Technologies -- chapter 12 Low-Sugar and Low-Fat Sweet Goods.
Electronic Access:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 545013-1001 | TP431 .F66 2008 | Searching... | Searching... |