The science of bakery products / edited by W.P. Edwards.

Format:

Book

Contributor:

Edwards, W. P.

Royal Society of Chemistry (Great Britain)

Language:

English

Subjects (All):

Baked products.

Food.

Physical Description:

1 online resource (274 p.)

Edition:

1st ed.

Place of Publication:

Cambridge : Royal Society of Chemistry, c2007.

Language Note:

English

Summary:

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 id

Contents:

The Science of Bakery Products_publicity; i_iv; v; vi_xiv; 001_010; 011_055; 056_134; 135_138; 139_153; 154_166; 167_207; 208_232; 233_240; 241_242; 243; 244; 245-259

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-62870-143-9

1-84755-779-1

OCLC:

229127806