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Evaluation of wheat flour baking quality for confectionery production


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

In this "applied" book, firstly, a concise review in cake and cookie technology is introduced. After that, each practical chapter covers the new and rapid methods (dynamic imaging, rheological and chemical) to assess baking quality of cake or cookie products using different wheat flour. These techniques could be applied as a tool to investigate the effect of other baking parameters (flour components, formulation, raising agent, baking environment, mixing condition, etc.) on cake and cookie quality. Finally there is a general discussion of the merits of using the major measurement techniques considered in the book; product imaging during baking, protein compositional determination and rheological measurement of cake batter and cookie dough. The book delivers a clear insight into current and emerging technologies and equipment. This is a guide book which can be beneficial for students in the relevant subjects, researcher and engineers in baking industries, and product developers.

Product Specifications
SKU :COC99825
AuthorMehri HadiNezhad
Number of Pages188
Publishing Year2011-02-02T00:00:00.000
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00
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