ABSTRACT

Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i

chapter 1|30 pages

Soft Wheat Quality

chapter 4|18 pages

Cake Emulsions

chapter 5|22 pages

Cake Batter Rheology

chapter 6|28 pages

Cookie Dough Rheology

chapter 7|10 pages

Technology of Cake Production

chapter 8|14 pages

Technology of Cookie Production

chapter 11|30 pages

Alternative Baking Technologies

chapter 12|30 pages

Low-Sugar and Low-Fat Sweet Goods