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BOOK SUMMARY :

Bakery food manufacture and quality water control and effects stanley p cauvain linda s young on amazoncom free shipping on qualifying offers water is the major contributor to the eating and keeping qualities and structure of baked products its management and control during preparationget this from a library bakery food manufacture and quality water control and effects stanley p cauvain linda s young water is the major contributor to the eating and keeping qualities and structure of baked products its management and control during preparation processing baking cooling and storage are product description water is the major contributor to the eating and keeping qualities and structure of baked products its management and control during preparation processing baking cooling and storage is essential for the optimisation of product quality this successful and highly practical volume describes in detail the role and control of water in the formation of cake batters bread with a combined experience of 65 years in the baking industry with commercial and research companies stan cauvain and linda young are recognised international experts in the science and technology of baked products they are now directors and vice presidents of the consultancy company baketran stanley with responsibility for research and development and linda for knowledge systemization and bakery food manufacture and quality water control and effects stanley p cauvain and linda s young wiley blackwell 2008 abstract water is the major contributor to the eating and keeping qualities and structure of baked products its management and control during preparation processing baking cooling and storage is essential for the

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