Food Engineering Aspects of Baking Sweet Goods" combines the knowledge of food engineering with cereal chemistry and fills in much of the information typically left out of other scientific treatises on baking. It covers such principles as heat transfer, mass transfer, and the rheology of dough. Calling upon a number of experts, it focuses on soft wheat products, including the rehology of cake batter and cookie dough, cake emulsions and the physical properties of sweet goods. It discusses chemical reactions in baking, paying particular attention to the function of ingredients. In consideration of health concerns, theauthors also cover cakes containing low fat and low sugar
- ISBN: 978-1-4200-5274-9
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 304
- Fecha Publicación: 01/03/2008
- Nº Volúmenes: 1
- Idioma: Inglés