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WorldCat.org

The materials of baking. Formulas and procedures. Principles and examples. Equipment. Organizing and managing the technical functions.

Discusses bakery ingredients, formulas and processes, and equipment and engineering. The final chapters deal with stalling spoiling reactions and means of preventing or delaying them; computer applications in the bakery; and sanitation and safety. Directed to cereal chemists, bakery engineers, food technologists, and others

Bakery technology and engineering