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020 _a9780387385655
_99780387385655
024 7 _a10.1007/0387385657
_2doi
035 _avtls000331398
039 9 _a201509030721
_bVLOAD
_c201404120627
_dVLOAD
_c201404090407
_dVLOAD
_c201401311413
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_y201401301208
_zstaff
040 _aMX-SnUAN
_bspa
_cMX-SnUAN
_erda
050 4 _aTP248.65.F66
100 1 _aCauvain, Stanley P.
_eautor
_9119990
245 1 0 _aTechnology of Breadmaking /
_cby Stanley P. Cauvain, Linda S. Young.
250 _aSecond Edition.
264 1 _aBoston, MA :
_bSpringer US,
_c2007.
300 _axxI, 397 páginas,
_brecurso en línea.
336 _atexto
_btxt
_2rdacontent
337 _acomputadora
_bc
_2rdamedia
338 _arecurso en línea
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
_2rda
500 _aSpringer eBooks
505 0 _aBread – the Product -- Breadmaking Processes -- Functional Ingredients -- Mixing and Dough Processing -- Proving, Baking and Cooling -- Dough Retarding and Freezing -- Application of Baking Knowledge in Software Systems -- Baking Around the World -- Speciality Fermented Goods -- Bread Spoilage and Staling -- Principles of Dough Formation -- Flour Milling -- Other Cereals in Breadmaking.
520 _aTo study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw materials are constantly being presented to bakers from wheat breeders, millers and ingredient and equipment suppliers for their evaluation. In addition there are on-going changes in legislation and consumer demands. To meet such pressures bakers must be able to better integrate their key raw material, wheat flour, with other ingredients and processing methods to deliver bread of the appropriate quality. Technology of Breadmaking, Second Edition, sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. About the Authors Stanley P. Cauvain is the Director and Vice President of Research and Development activities at BakeTran. Linda S. Young is a Director and Vice President of Knowledge Systemization and Training at BakeTran.
590 _aPara consulta fuera de la UANL se requiere clave de acceso remoto.
700 1 _aYoung, Linda S.
_eautor
_9119991
710 2 _aSpringerLink (Servicio en línea)
_9299170
776 0 8 _iEdición impresa:
_z9780387385631
856 4 0 _uhttp://remoto.dgb.uanl.mx/login?url=http://dx.doi.org/10.1007/0-387-38565-7
_zConectar a Springer E-Books (Para consulta externa se requiere previa autentificación en Biblioteca Digital UANL)
942 _c14
999 _c277829
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