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Современные технологии хлебопечения - Васюкова А.Т., Пучкова В.Ф. 2011 - 3-е изд. PDF М. Дашков и К° BOOKS COOKING
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Современные технологии хлебопечения
Author: Васюкова А.Т., Пучкова В.Ф.
Year: 2011 - 3-е изд.
Format: PDF
File size: 50 MБ
Language: RU

The training manual describes the main technological processes for the production of bakery products. The issues of preparation of raw materials are considered, an analysis of the processes of preparation of individual technological operations and the influence of various factors on the quality of products produced at the enterprises of the food industry and public catering is given. The theoretical foundations of the production of the main types of bakery products are given. Progressive processes in the development of bakery biotechnology are highlighted. The book also introduces readers to the main technological modes and the most common technologies of bakery products, recipes for certain types of bread, rolls and loaves. Information on existing defects of bread and rolls is given, recommendations for their identification and elimination are given.

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