000			02948nam a22004215i 4500
001			978-0-387-38565-5
003			DE-He213
005			20250710083958.0
007			cr nn 008mamaa
008			100301s2007 xxu| s |||| 0|eng d
020			_a9780387385655 _a99780387385655
024	7		_a10.1007/0-387-38565-7 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aCauvain, Stanley P. _eauthor.
245	1	0	_aTechnology of Breadmaking _h[recurso electrónico] / _cby Stanley P. Cauvain, Linda S. Young.
250			_aSecond Edition.
264		1	_aBoston, MA : _bSpringer US, _c2007.
300			_aXXI, 397 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
505	0		_aBread - the Product -- Breadmaking Processes -- Functional Ingredients -- Mixing and Dough Processing -- Proving, Baking and Cooling -- Dough Retarding and Freezing -- Application of Baking Knowledge in Software Systems -- Baking Around the World -- Speciality Fermented Goods -- Bread Spoilage and Staling -- Principles of Dough Formation -- Flour Milling -- Other Cereals in Breadmaking.
520			_aTo study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
700	1		_aYoung, Linda S. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387385631
856	4	0	_uhttp://dx.doi.org/10.1007/0-387-38565-7 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c57603 _d57603