Technologie der Brotherstellung
Full details
| English title | Technology of bread-making |
| Authors & editors | |
| Publisher | VEB Fachbuchverlag |
| Year of publication | 1987 |
| Languages | German (main text) |
| Medium | Book |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | Summary Translation Manual on bread production, taking in the latest research and practices of the Soviet Union and foreign countries. The book starts with flour, before moving on to different kinds of dough, the baking process, bread storage, yield, quality improvement, mistakes and diseases, types of bread and baked goods, bread in the human diet. It does not deal with the milling of the grain. The text is illustrated with diagrams and tables.Translated from Russian (7th enlarged edition, pub 1972) to German by H Tscheuschner of the Dresden Technical University et al; the book has been slightly adapted to include new research. Inside the front cover is a letter from Tscheuschner to Dr H.G. Muller of Leeds University donating book; dust jacket. |
Copies held
Accession no. 187
- Shelf location: B900-AUE
- Donor: John Muller Collection
- Advance notice required to view in person
