The science of bakery products
William P EdwardsEver 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.
Kategori:
Tahun:
2007
Edisi:
1
Penerbit:
Royal Society of Chemistry
Bahasa:
english
Halaman:
273
ISBN 10:
0854044868
ISBN 13:
9780854044863
Nama seri:
Royal Society of Chemistry Paperbacks
File:
PDF, 4.40 MB
IPFS:
,
english, 2007
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