Examination of bakery products. Tutorial. SPO
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The textbook contains the most complete training material on quality, safety and examination of bread and bakery products. The book presents the following main sections on the food group under consideration: classification, terms and definitions, production technology, quality examination and safety (organoleptic, physico-chemical, microbiological indicators, defects and defects, identification), packaging, labeling and storage. Particular attention is paid to the production of bakery products of functional orientation, including enriched with indispensable nutrients. A review of modern developments in the field of general and special -purpose bread products technologies is given.
A textbook is intended for students of secondary professional educational institutions studying in the specialties of the enlarged group Industrial Ecology and Biotechnology
A textbook is intended for students of secondary professional educational institutions studying in the specialties of the enlarged group Industrial Ecology and Biotechnology
Author:
Author:Poznyakovsky Valery Mikhailovich
Cover:
Cover:Hard
Category:
- Category:Engineering & Transportation
- Category:Reference books
Series:
Series: Food products of plant origin
ISBN:
ISBN:978-5-8114-7503-2
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