Food engineering aspects of baking sweet goods
Éditeur :
Taylor & Francis Inc
ISBN :
9781420052749
Date de publication :
24 mars 2008
Dimensions :
23,4 x 15,6 cm
Poids :
582 g
Langue :
Anglais
Pays d'origine :
USA
Explaining baking from an engineering perspective, this volume covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking.