The Science of Bakery Products

Nonfiction, Science & Nature, Technology, Food Industry & Science, Reference & Language, Education & Teaching, Higher Education
Cover of the book The Science of Bakery Products by William P Edwards, Royal Society of Chemistry
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Author: William P Edwards ISBN: 9781782626305
Publisher: Royal Society of Chemistry Publication: October 9, 2015
Imprint: Royal Society of Chemistry Language: English
Author: William P Edwards
ISBN: 9781782626305
Publisher: Royal Society of Chemistry
Publication: October 9, 2015
Imprint: Royal Society of Chemistry
Language: English

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 ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

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