{"product_id":"bakery-products-science-and-technology","title":"Bakery Products Science and Technology","description":"\u003cp\u003eWhile thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In \u003ci\u003eBakery Products: Science and Technology\u003c\/i\u003e, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eCoverage is extensive and includes:\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cbr\u003e\u003cli\u003e\n\u003cb\u003eraw materials and ingredients,\u003c\/b\u003e from wheat flours to sweeteners, yeast, and functional additives; \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ethe principles of baking,\u003c\/b\u003e such as mixing processes, doughmaking, fermentation, and sensory evaluation; \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003emanufacturing considerations\u003c\/b\u003e for bread and other bakery products, including quality control and enzymes; \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003especial bakery products,\u003c\/b\u003e ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003especialty bakery items\u003c\/b\u003e from around the world, including Italian bakery foods.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cp\u003eBlending the technical aspects of baking with the freshest scientific research, \u003ci\u003eBakery Products: Science and Technology\u003c\/i\u003e has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.\u003c\/p\u003e\u003cdiv class=\"sb-details\"\u003e\u003cp\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback\u003cbr\u003e\u003cstrong\u003ePublished:\u003c\/strong\u003e 2006\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 586\u003cbr\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Wiley\u003cbr\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9780813801872\u003c\/p\u003e\u003c\/div\u003e","brand":"Wiley","offers":[{"title":"Poor Condition — £2.75","offer_id":47901103292593,"sku":"SB-0813801877-C4","price":2.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/2669\/5345\/files\/0813801877.jpg?v=1788843243","url":"https:\/\/sellbooks.co.uk\/products\/bakery-products-science-and-technology","provider":"Sell Books .co.uk","version":"1.0","type":"link"}