Bakery products science and technology

• Corporate Author: John Wiley & Sons
• Other Authors: Zhou, Weibiao (Editor), Hui, Y. H. 1940- (Editor)
• Format: eBook
• Language: English
• Published: Chichester, West Sussex, UK : Wiley Blackwell, 2014
• Edition: Second edition
• Subjects: pečivo; pekařství; pečení; potravinářská technologie; bakery products; bakery; baking; food technology; elektronické knihy; electronic books
• ISBN: 9781118792001; 978-1-119-96715-6
• Physical Description: 1 online zdroj (xii, 761 stran, 8 stran nečíslovaných příloh) : barevné ilustrace
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity

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 baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.