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Advances in Heat Transfer Unit Operations

Advances in Heat Transfer Unit Operations

Baking and Freezing in Bread Making

Inhalt

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality.

Bibliografische Angaben

September 2016, 414 Seiten, Contemporary Food Engineering, Englisch
Taylor and Francis
978-1-4665-0467-7

Inhaltsverzeichnis

Schlagworte

Weitere Titel der Reihe: Contemporary Food Engineering

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