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Handbook of Breadmaking Technology

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Cover of 'Handbook of Breadmaking Technology'

Table of Contents

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    Book Overview
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    Chapter 1 Theoretical Model to Explain the Doughmaking Process
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    Chapter 2 Application of Fundamental Dough-Mixing Parameters
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    Chapter 3 Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parameters
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    Chapter 4 Water-Binding Capacity of Dough Components and Dough Consistency Control
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    Chapter 5 Effects of Dough Additives
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    Chapter 6 Chemical Bonding During Doughmaking
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    Chapter 7 Typical Formulation and Process Schedules (Including Case Studies) for Wheat and Rye Breads Employed in Western and Eastern Europe and North America
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    Chapter 8 Measurement and Control Techniques for Raw Materials and Process Variables
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    Chapter 9 Weigher-Mixer Functions and Diverse Types of Mixers and Mixing-Regimes
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    Chapter 10 Introduction
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    Chapter 11 Industrial Propagation and Production of Yeast for the Baking Industry
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    Chapter 12 Chemical Changes in Yeasted Doughs during Fermentation
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    Chapter 13 Wheat- and Rye-Sours and Sour-Dough Processing
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    Chapter 14 Formulation and Processing Techniques for Specialty-Breads
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    Chapter 15 Aims and Requirements of the Baking Process
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    Chapter 16 Elements of the Baking Process and Their Control
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    Chapter 17 Energy Sources, Types of Oven and Oven Design
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    Chapter 18 Control Technology and Energy Recovery
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    Chapter 19 Bread Cooling and Setting
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    Chapter 20 Dough and Bread Preservation
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    Chapter 21 A Preview of the 1990s and Changes in Product Demand and Supply
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Mentioned by

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1 patent
wikipedia
1 Wikipedia page

Citations

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26 Dimensions

Readers on

mendeley
23 Mendeley
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Title
Handbook of Breadmaking Technology
Published by
Springer US, December 2012
DOI 10.1007/978-1-4615-2375-8
ISBNs
978-1-85166-394-1, 978-1-4615-2375-8
Authors

Stear, Charles A.

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 23 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United Kingdom 1 4%
United States 1 4%
Unknown 21 91%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 5 22%
Researcher 3 13%
Other 2 9%
Student > Master 2 9%
Student > Ph. D. Student 2 9%
Other 3 13%
Unknown 6 26%
Readers by discipline Count As %
Agricultural and Biological Sciences 8 35%
Chemistry 3 13%
Chemical Engineering 1 4%
Biochemistry, Genetics and Molecular Biology 1 4%
Pharmacology, Toxicology and Pharmaceutical Science 1 4%
Other 2 9%
Unknown 7 30%