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Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. In particular, the consumption of wholegrain products benefits. This new knowledge will be important as you work on developing new baked products and perfecting your baking skills, which youll be able to do in your universitys bakery science laboratories. Bakery products science andtechnology second edition editor weibiao zhou foodscience and technology programme, co department ofchemistry, national university ofsingapore, singapore administrative editor y. From gut to heart, it seems an increased fiber intake has been linked to a plethora of beneficial health effects. Jun 06, 2014 blending the technical aspects of baking with the latest scientific research, bakery products science and technology, second edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students. Also available bakery food manufacture and quality.
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