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Book Chapter

Baking Around the World

  • Cauvain S
Springer International Publishing, (2015), 229-251
DOI: 10.1007/978-3-319-14687-4_8
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Abstract

The diversity and in some respects, the similarities in the nature of bread products and breadmaking processes around the world are discussed. Specific attention is given to flour quality and dough development through mixing, Variations in the contributions of key...

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APA

Cauvain, S. (2015). Baking Around the World. In Technology of Breadmaking (pp. 229–251). Springer International Publishing. https://doi.org/10.1007/978-3-319-14687-4_8

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