| #4533257 in Books | 1987-12 | Original language:English | PDF # 1 | File Name: 0942849000 | 296 pages
||0 of 0 people found the following review helpful.| Five Stars|By chef 4 life|I am very satisfied. Thank You|About the Author|Dr. Samuel A. Matz has performed and directed technical activities in flour mills, government and university laboratories, and bakeries, beginning in 1949. He has had many books and other publications issued over the last 40 years.
This book provides essential information on nearly all commercial ingredients used in foods based on wheat, corn, rye, rice, etc. There is a special section dealing with dietetic ingredients such as artificial sweeteners, fat replacers, fiber-content enhancers, salt substitutes, etc.
Some of the factors discussed for each ingredient are: How the ingredient is made. How the material affects processing response. Nutritional content. Labeling conside...
[PDF.en30] Ingredients for Bakers Rating: 3.71 (666 Votes)
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You can specify the type of files you want, for your gadget.Ingredients for Bakers | Samuel A. Matz. A good, fresh read, highly recommended.
