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Loading... Science of Bakery Products (Royal Society of Chemistry Paperbacks) (edition 2007)by W. P. Edwards
Work InformationScience of Bakery Products (Royal Society of Chemistry Paperbacks) by W.P. Edwards
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Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some id No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)664.752Technology Chemical Technology Foods: Sugar, Starch, etc. Cereal Grains; Related Processes; Related Products Baking & Manufacturing Breads & Baked GoodsLC ClassificationRatingAverage: No ratings.Is this you?Become a LibraryThing Author. |