The Science of Bakery Products - Rilegato

Edwards, William P

Rilegato

ISBN 10: 0854044868 ISBN 13: 9780854044863

Casa editrice: Royal Society of Chemistry, 2006

Riassunto

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.

Su questo libro

Dalla quarta di copertina:

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.

Product Description:

Book by Edwards William P

Su questa edizione

• Editore: Royal Society of Chemistry
• Data di pubblicazione: 2006
• ISBN 10: 0854044868
• ISBN 13: 9780854044863
• Rilegatura: Copertina rigida
• Numero di pagine: 273