Chapter 2. The Role of Water in the Formation and Processing of Bread Doughs
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 13 DEC 2007
DOI: 10.1002/9780470999332.ch2
Copyright © 2000 by Blackwell Science Ltd
Book Title
Bakery Food Manufacture and Quality: Water Control and Effects
Additional Information
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2007) The Role of Water in the Formation and Processing of Bread Doughs, in Bakery Food Manufacture and Quality: Water Control and Effects, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999332.ch2
Editor Information
Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK
Publication History
- Published Online: 13 DEC 2007
- Published Print: 1 JAN 2000
ISBN Information
Print ISBN: 9780632053278
Online ISBN: 9780470999332
- Summary
- Chapter
- References
Keywords:
- bread dough;
- flour;
- wheats;
- bread making;
- oxygen