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Bakery Technology and Engineering Samuel A. Matz 3º edição
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Bakery Technology and Engineering
Samuel A. Matz
This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.
| Mídia | Livros Paperback Book (Livro de capa flexível e brochura) |
| Lançado | 1 de dezembro de 1999 |
| ISBN13 | 9780942849202 |
| Editoras | Pan-Tech International |
| Páginas | 740 |
| Dimensões | 44 × 152 × 229 mm · 1,18 kg |
| Idioma | Inglês |
![Cover for Samuel A. Matz · Snack Food Technology (Paperback Book) [2nd ed. 1984 edition] (2012)](https://imusic.b-cdn.net/images/item/original/802/9789401097802.jpg?samuel-a-matz-2012-snack-food-technology-paperback-book&class=scaled&v=1506519451)
