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BOOK SUMMARY :

Baking is a process that has been practiced for centuries and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake while currently there are many books available aimed at food service operators culinary art instruction and consumers relatively few professional publications exist that cover the science and technology of bakingblending the technical aspects of baking with the latest scientific research bakery products science and technology second edition has all the fi nest ingredients to serve the most demanding appetites of food science professionals researchers and students also available bakery food manufacture and quality water control and effects 2nd in book bakery products science and technology pp285 298 project flavour design novel bioprocessing techniques for flavour design in plant based foods authorsin bakery products science and technology 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 bakingbaking is a process that has been practiced for centuries and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake while currently there are many books available aimed at food service operators culinary art instruction and consumers relatively few professional publications exist that cover the science and technology of baking

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