Dough Rheology and Baked Product Texture /
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explanations of basic physiochemical properties of f...
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| Format: | eBook |
| Language: | English |
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Boston, MA :
Springer US,
1989.
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explanations of basic physiochemical properties of food biopolymers that affect deformation behaviour as well as discussions on the engineering aspects of rheological behaviour. The book includes in-depth discussions of applications in the bread, biscuit and cracker, pasta and breakfast cereal industries. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (628 pages) |
| ISBN: | 9781461308614 (electronic bk.) 1461308615 (electronic bk.) |