The principles of psychrometry and their relevance to baking are introduced and the mechanisms of heat transfer to dough pieces discussed. Key features of prover and oven design and operation are reviewed. The factors which contribute to the expansion of the gas...
CITATION STYLE
Cauvain, S. (2015). Proving, Baking and Cooling. In Technology of Breadmaking (pp. 147–181). Springer International Publishing. https://doi.org/10.1007/978-3-319-14687-4_5
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