Free Download Baking Science & Technology: Formulation and Production: 2
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Baking Science & Technology: Formulation and Production: 2
Free Download Baking Science & Technology: Formulation and Production: 2
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Product details
Paperback: 782 pages
Publisher: Sosland Pub Co; 4 edition (January 27, 2010)
Language: English
ISBN-10: 098202391X
ISBN-13: 978-0982023914
Product Dimensions:
7.8 x 1.2 x 9.5 inches
Shipping Weight: 4.1 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
8 customer reviews
Amazon Best Sellers Rank:
#594,429 in Books (See Top 100 in Books)
Great and informative book
This is a textbook, so layman buyer beware. For myself as a food scientist - it was exactly what I was looking for. There are some minor errors in it consistent with multiple editions...
I like the contents of the book, it is a useful book, but I was disappointed to find it was not a Hard cover because that what it was advertised as and that is what I expected.
If you are into research, baking or pastry, this is a valuable encyclopedia, the author E. Pyler that pass way a few years ago after he completed the third or second edition if I am not mistaken, for my self that like to research I could not find something so complete as this literature.It became my reference book for many of my formulation whether are in the pastry or baking industry, Pyler gives you so much information that you have to make notes to keep track of what you are reading. Never the less I have a great interest in chemistry other wise I wouldn't like pastry and baking.After reading the book it made me understand, the principals of baking, understanding each and every item that he researched for us open a vast wide door to our industry.Highly recommended, a great study book and a must in every baker and pastry chef library.
I own Vol 1 and 2 and they have been extremely useful throughout my undergraduate and graduate programs. Vol 1 introduces basic food science topics (carbohydrates, proteins, lipids, etc), ingredients, quality testing and physical chemistry. Vol 2 covers bakery processes (mixing, fermentation, proofing, etc.), formulations, equipment, handling systems and more. I would recommend Vol 1 for those more interested in the science/research aspect of baking and Vol 2 for those interested in understanding formulations and/or how baking science translates to industry/commercial scale issues.
the books is complete technically. it goes into detail of the basic chemistry and physics of bread and its components to give readers a good understanding of the basic baking principles. standard recipes of basic breads and pastries are provided but it is up to readers to adjust these according to their own preferences given the knowledge of the basic baking science. somehow it could pass off as a mini-encyclopedia of baking
Just one of the many things this fantastic book can help explain to the average layman such as myself. I learned the science and such behind yeast making dough rise. I will definately refer this to all my friends.
excellent book containing all the necessary info about the baking science and technology and every person working in baking industry should keep these books as refrense.
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