| 书目名称 | Handbook of Breadmaking Technology | | 编辑 | Charles A. Stear | | 视频video | | | 图书封面 |  | | 描述 | The author‘s aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control | | 出版日期 | Book 1990 | | 关键词 | biotechnology; enzymes; food; nutrition; processing | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2375-8 | | isbn_ebook | 978-1-4615-2375-8 | | copyright | Elsevier Science Publishers Ltd 1990 |
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发表于 2025-3-21 20:06:38
