| Description |
xiv, 259 pages : illustrations ; 24 cm |
| Contents |
Ch. 1. Introduction -- Ch. 2. Science -- Ch. 3. Raw materials -- Ch. 4. Analytical chemistry -- Ch. 5. Flour testing -- Ch. 6. Baking machinery -- Ch. 7. Bread making -- Ch. 8. Products other than bread -- Ch. 9. Bread-making experiments -- Ch. 10. The future |
| Summary |
"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. The science of breads, pastry, biscuits, wafers and cakes is discussed within this insightful text. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future."--BOOK JACKET |
| Notes |
RSC Publishing is the publishing outlet of the Royal Society of Chemistry |
| Bibliography |
Includes bibliographic references and index |
| Subject |
Baked products -- Analysis.
|
|
Baked products -- Composition.
|
| Author |
Edwards, W. P.
|
|
Royal Society of Chemistry (Great Britain)
|
| LC no. |
2007532746 |
| ISBN |
0854044868 |
|
