Enzymes in Baking (Ebook)
Enzymes in Baking (Ebook)
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Descripción
Descripción
Digital Book
Adobe PDF
166 pages
The author has provided a comprehensive description of the most common enzymes currently used in milling and baking, an analysis of their interrelationships, and the effects they produce in bread doughs. This is undoubtedly a work of great interest for all professionals related to the world of flour, which will help disseminate and explain products that, in the last decade, have been incorporated into bread formulation and are considered the baking aids of the 21st century.
The author has provided a comprehensive description of the most common enzymes currently used in milling and baking, an analysis of their interrelationships, and the effects they produce in bread doughs. This is undoubtedly a work of great interest for all professionals related to the world of flour, which will help disseminate and explain products that, in the last decade, have been incorporated into bread formulation and are considered the baking aids of the 21st century.
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