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The Taste of Bread
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Author(s):
Raymond Calvel
Publication date
(Print):
2001
Publisher:
Springer US
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Book
ISBN (Print):
978-1-4757-6811-4
ISBN (Electronic):
978-1-4757-6809-1
Publication date (Print):
2001
DOI:
10.1007/978-1-4757-6809-1
SO-VID:
48ae9f55-5d95-4e5c-8f84-93792b10b511
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Book chapters
pp. 3
Flour
pp. 15
Dough
pp. 27
Mixing
pp. 38
Fermentation
pp. 49
Organic Acids
pp. 55
Dough Maturation and Development
pp. 67
Bread Crust
pp. 78
Bread Crumb
pp. 80
Bread Staling
pp. 89
Basic French Bread
pp. 102
Specialty Breads
pp. 131
Rusks and Specialty Toasted Breads
pp. 141
Yeast-Raised Sweet Doughs
pp. 158
Regional Brioches
pp. 183
Qualities of Bread
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