The Science of Bakery Products (Royal Society of Chemistry...

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The Science of Bakery Products (Royal...

The Science of Bakery Products (Royal Society of Chemistry Paperbacks)

Name: The Science of Bakery Products (Royal Society of Chemistry Paperbacks)
ISBN: 9780854044863

William P. Edwards

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This interesting, highly accessible 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 concludes with a look at some experiments and methods and goes on to discuss some ideas for the future.

Catégories:

Engineering

Année:

2007

Edition:

Langue:

english

Pages:

200

ISBN 10:

0854044868

ISBN 13: