Dough Rheology and Baked Product Texture

Dough Rheology and Baked Product Texture

by H. Faridi, J.M. Faubion
     
 

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This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explanations of basic physiochemical properties of food biopolymers that affect deformation behaviour as well as

Overview

This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical application in the processing of cereals in specific consumer products. Also provided are understandable explanations of basic physiochemical properties of food biopolymers that affect deformation behaviour as well as discussions on the engineering aspects of rheological behaviour. The book includes in-depth discussions of applications in the bread, biscuit and cracker, pasta and breakfast cereal industries.

Product Details

ISBN-13:
9780442317966
Publisher:
Springer US
Publication date:
10/15/1989
Edition description:
1990
Pages:
605

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