Water is the major contributor to the eating and keeping qualities and structure of baked product...
To study breadmaking is to realize that, like many other food processes, it is constantly chan...
There has been a wealth of recent research on the complex changes involved in bread making and ho...
When things go wrong in the bakery, the pressures of production do not allow time for research in...
Taking a fresh approach to information on baked products, this exciting new book from industry co...
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, compr...
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes i...
When things go wrong in the bakery, the pressures of production do not allow time for research in...
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread...
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative ques...
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scient...
The first edition of Breadmaking: Improving quality quickly established itself as an essential pu...