Bread Science and technology:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | Undetermined |
| Veröffentlicht: |
1971
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| Online-Zugang: | Inhaltsverzeichnis |
Internformat
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Datensatz im Suchindex
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|---|---|
| adam_text | Titel: Bread science and technology
Autor: Pomeranz, Yeshajahu
Jahr: 1971
Contents
CHAPTER PAGE
1. Introduction........................................ 1
2. From Grain to Flour................................... 7
3. The Art and Science of Breadmaking........................ 34
4. Bread in Various Countries.............................. 55
5. Wheat, Flour, and Bread Testing Around the World..............129
6. Sensory Attributes and Bread Staling........................169
7. Bread in Health and Disease..............................187
Appendix..........................................220
Part 1. Weights, Measures, and Conversion Factors.............220
Part 2. Quality Requirements for Cereal Grains According to the
Standards of the European Economic Community...........223
Part 3. Chemical Formulas of Flour Improvers and Their
Reduction Products...............................224
Part 4. Bakery Products Definitions and Standards Under the
U.S. Food, Drug, and Cosmetic Act ....................224
Part 5. Glossary of Technical Terms......................230
Part 6. Around-the-world Bread Recipes...................246
Index ............................................254
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