The Science of Bakery Products di William P. Edwards edito da Royal Society of Chemistry
Alta reperibilità

The Science of Bakery Products

EAN:

9780854044863

ISBN:

0854044868

Pagine:
274
Formato:
Hardback
Lingua:
Inglese
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Descrizione The Science of Bakery Products

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and loaves, the diversity of products is remarkable as is the chemistry behind these processes. This 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 also looks at experiments and methods and discusses ideas for the future. This is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry or working in the food industry.

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