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

More books from Royal Society of Chemistry

Cover of the book Enthalpy and Internal Energy by William P Edwards
Cover of the book A Working Method Approach for Introductory Physical Chemistry Calculations by William P Edwards
Cover of the book Synthetic Biology by William P Edwards
Cover of the book The Food Safety Hazard Guidebook by William P Edwards
Cover of the book Natural Product Extraction by William P Edwards
Cover of the book Molecules of Murder by William P Edwards
Cover of the book Pulse Chemistry and Technology by William P Edwards
Cover of the book Nanofabrication and its Application in Renewable Energy by William P Edwards
Cover of the book Biobased Smart Polyurethane Nanocomposites by William P Edwards
Cover of the book Organophosphorus Chemistry by William P Edwards
Cover of the book The Biofuels Handbook by William P Edwards
Cover of the book Click Polymerization by William P Edwards
Cover of the book Binding, Transport and Storage of Metal Ions in Biological Cells by William P Edwards
Cover of the book Pre-combustion Carbon Dioxide Capture Materials by William P Edwards
Cover of the book Ecotoxicology and Genotoxicology by William P Edwards
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy