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Book Cover
Book

Title The science of bakery products / edited by W. P. Edwards
Published Cambridge, UK : RSC Pub., 2007

Copies

Location Call no. Vol. Availability
 MELB  664.752 Edw/Sob  AVAILABLE
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