Science, Nature & Maths      Chemistry

Rheologie von Bäckereiprodukten

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Book Details
Language
German
Publishers
Verlag Unser Wissen (6 April 2024)
Weight
0.23 KG
Publication Date
06/04/2024
ISBN-10
6207347285
Pages
152 pages
ISBN-13
9786207347285
Dimensions
15 x 0.89 x 22 cm
SKU
9786207347285
Author Name
Ioana Stanciu (Author)
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Das Buch mit dem Titel "Rheologie von Backwaren" ist in 3 Kapitel gegliedert. Kapitel eins umfasst den Nährwert von Lebensmitteln mit Unterkapiteln über die Qualität von Lebensmitteln, die chemische Zusammensetzung von Lebensmitteln und den Energiewert von Lebensmitteln.

Unterkapitel zwei umfasst Roh- und Hilfsstoffe, die zur Herstellung von Mehl, Back- und Konditoreiwaren verwendet werden, Weizen- und Roggenmehl, Wasser, Mehle, Salz, Zucker (Süßstoffe) und Zuckererzeugnisse, Nahrungsfette, Milch und Milchnebenerzeugnisse, Eier, Obst und Gemüse, Backmittel, Stimulanzien, Gewürze, Farbstoffe und Aromen, Ölsaaten und Vormischungen. .

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