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Bread baking technologies

49.99 €
In stock
Bread baking technologies
49.99 €
In basket
A detailed, practical guide covers a wide range of various issues related to bread baking. The influence of complex biochemical processes occurring in dough and bread on technological parameters is considered. Separate chapters are devoted to the most pressing issues: frozen dough, spoilage and staling of bread, the use of various grain crops in bread baking.

The book will help to understand traditional and new technologies, take into account the influence of flour and other types of raw materials, the equipment used, which is especially important in connection with the increased interest of consumers in the range and quality of bakery products.
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