E.J. Pyler

L.A. Gorton

Baking Science & Technology, 4th ed., vol. 1
This much-needed update of the classic text is a must-have reference for anyone working with baked products or the ingredients used to make them. The new edition is easy to read and is enhanced with useful diagrams and photographs.

The introductory chapter provides an insightful overview of food chemistry, physical chemistry, and rheology with respect to baking. Chapter 2 could stand alone as a book since it provides a thorough explanation of all ty…

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