Technology of breadmaking. (2015)

• Record Type: Book
• Further Information: Note: Stanley Cauvain.
• Authors: Cauvain, Stanley P
• Contents: Bread?the product -- Breadmaking processes -- Functional ingredients -- Mixing and dough processing -- Proving, baking and cooling -- Dough retarding and freezing -- Process control and software applications in baking -- Baking around the world -- Speciality fermented goods -- Bread spoilage and staling -- Principles of dough formation -- Wheat milling and flour testing -- Other cereals in breadmaking.
• Edition: Third edition
• Publisher Details: Cham : Springer
• Publication Date: 2015
• Extent: 1 online resource
• Subjects: 664/.7523; Chemistry; Bread; Bread industry; Food science; TECHNOLOGY & ENGINEERING -- Food Science; Bread; Bread industry; Food & beverage technology; Chemistry; Food Science; Electronic books
• Languages: English
• ISBNs: 9783319146874; 3319146874; 3319146866; 9783319146867
• Related ISBNs: 9783319146867
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF title page (SpringerLink, viewed February 24, 2015).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.