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 A Flash of Light by William P Edwards
Cover of the book An Introduction to Pollution Science by William P Edwards
Cover of the book Sustainable Solvents by William P Edwards
Cover of the book Nanostructured Materials for Type III Photovoltaics by William P Edwards
Cover of the book Cross-relaxation and Cross-correlation Parameters in NMR by William P Edwards
Cover of the book Wormlike Micelles by William P Edwards
Cover of the book The Chemistry of Fragrances by William P Edwards
Cover of the book Dynamical Astrochemistry by William P Edwards
Cover of the book Nanoscience for the Conservation of Works of Art by William P Edwards
Cover of the book Fragment-Based Drug Discovery by William P Edwards
Cover of the book Miktoarm Star Polymers by William P Edwards
Cover of the book Cardiovascular and Metabolic Disease by William P Edwards
Cover of the book Vacuum Technology by William P Edwards
Cover of the book The Chemistry of Textile Fibres 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