Bakery Technology and Engineering

Author:

Samuel A. Matz

Publisher:

Medtech Publishers

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Availability: Available

Publisher

Medtech Publishers

Publication Year 2019
ISBN-13

9789388716383

ISBN-10 9388716388
Binding

Paperback

Edition First
Number of Pages 667 Pages
Language (English)
Dimensions (Cms) 22x14x3.2
Weight (grms) 752

This book is a collaborative efforts of more than twenty different authors. Authors were selected from


among those scientists and engineers who have a close and continuing acquaintance with modern


commercial practices in their specialized areas. There are a number of good texts on bakery technology


which either deal principally with small bake-shop practices or concentrate on fundamental scientific


principles to the exclusion of the engineering aspects of the subject. This book begins with a discussion


of the materials of baking, as the properties of ingredients are inextricably linked with the processing


responses of dough’s and batters and with the quality of the finished products. It discusses formulae and


procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat


and sugar substitutes, are included along with the equipment for new technologies, and quality


control/quality assessment. This book containing the above information can also be used as a technical


guide and reference book to personnel engaged in bakeries. The book aims to provide comprehensive


information on different types of bakery products. The book is aimed for food technologist, scientists,


research scholars, as well as for new entrepreneurs and those who are engaged in this industry.


Samuel A. Matz