The Science of Bakery Products Hardcover - 2007 - 1st Edition
by William P. Edwards
From the rear cover
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and loaves, the diversity of products is remarkable as is the chemistry behind these processes. This book 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 also looks at experiments and methods and discusses ideas for the future. This is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry or working in the food industry.
Details
- Title The Science of Bakery Products
- Author William P. Edwards
- Binding Hardcover
- Edition number 1st
- Edition 1
- Pages 259
- Volumes 1
- Language ENG
- Publisher Royal Society of Chemistry
- Date 2007-06-01
- Features Bibliography, Glossary, Index, Table of Contents
- ISBN 9780854044863 / 0854044868
- Weight 1.22 lbs (0.55 kg)
- Dimensions 9.13 x 6.3 x 0.83 in (23.19 x 16.00 x 2.11 cm)
- Library of Congress subjects Baked products
- Dewey Decimal Code 664.752
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