Titlebook: Handbook of Breadmaking Technology; Charles A. Stear Book 1990 Elsevier Science Publishers Ltd 1990 biotechnology.enzymes.food.nutrition.p

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Aims and Requirements of the Baking Processfermentation and dough leavening have been discussed. In paragraph 1.1.3 certain aspects and features of some baking-ovens utilized in craft and industrial bakeries have been touched upon as part of the total breadmaking operation/This paragraph deals with the objectives of the process generally, be

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Elements of the Baking Process and Their Controluring baking, the optimization of the controllable variables merits some consideration. The central object for such considerations is the shaped and proofed dough-piece, and in order to understand what changes the dough-piece undergoes, and how they can be influenced by the baker, the baking process

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