by Samuel A. Matz
The format of the present book is generally the same as that of the first and second editions. A series of chapters on bakery ingredients is followed by twelve chapters about formulas and processes, and after that, by several chapters on equipment and engineering. Finally, a chapter on staling and spoiling reactions and means of preventing or delaying them, a chapter on computer applications in the bakery, and a chapter on sanitation and safety complete the book. In the first and second editions the final section consisted of lengthy discussions of the administration and practice of product development and quality assurance.
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