{"product_id":"evaluation-of-wheat-flour-baking-quality-for-confectionery-production-von-mehri-hadinezhad","title":"Evaluation of wheat flour baking quality for confectionery production","description":"\u003cp\u003eIn this \"applied\" book, firstly, a concise review in  cake and cookie technology is introduced. After  that, each practical chapter covers the new and  rapid methods (dynamic imaging, rheological and  chemical) to assess baking quality of cake or cookie  products using different wheat flour. These  techniques could be applied as a tool to investigate  the effect of other baking parameters (flour  components, formulation, raising agent, baking  environment, mixing condition, etc.) on cake and  cookie quality. Finally there is a general discussion of the merits  of using the major measurement techniques considered  in the book; product imaging during baking, protein  compositional determination and rheological  measurement of cake batter and cookie dough. The book delivers a clear insight into current and  emerging technologies and equipment. This is a guide  book which can be beneficial for students in the  relevant subjects, researcher and engineers in  baking industries, and product developers.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783843392921\"\u003e\u003ch3\u003eThe use of rheological, chemical and dynamic imaging methods to assess baking quality of wheat flour\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783843392921","offer_id":39497191063645,"sku":"9783843392921","price":68.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/12cb007c-ddc8-449d-bb8d-a0f344fecafc.jpg?v=1769148244","url":"https:\/\/shop.autorenwelt.de\/products\/evaluation-of-wheat-flour-baking-quality-for-confectionery-production-von-mehri-hadinezhad","provider":"Autorenwelt Shop","version":"1.0","type":"link"}