[Technology of breadmaking] | Maizes ražošanas tehnoloģija
2010
Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Seglins, V., Latvia
The technological processes of breadmaking from raw materials till aromatic loaf of bread, embracing kinds of dough making, dough raising and baking, storage and packaging are viewed in the monograph. The book gives insight also on approaches of breadmaking, used technological equipment and production organization. The book is intended for existing and ascendant specialists of breadmaking. The monograph is used in learning of the Faculty of Food Technology of Latvia University of Agriculture study programmes and can be useful to students and others interested persons.
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This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies