Breadmaking [electronic resource] : improving quality / edited by Stanley P. Cauvain.
Contributor(s): Cauvain, Stanley P | ProQuest (Firm).Material type: TextSeries: Woodhead Publishing in food science, technology, and nutrition: no. 229.Publisher: Philadelphia, Pa : Woodhead Pub., 2012Edition: 2nd ed.Description: xxviii, 802 p. : ill.Subject(s): Bread | Baking | Bread industryGenre/Form: Electronic books.Online resources: Click to View
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Includes bibliographical references and index.
pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.