The Science of Bakery Products: RSC (Royal Society of Chemistry Paperbacks)

Valutazione media 5
( su 1 valutazioni fornite da Goodreads )
 
9780854044863: The Science of Bakery Products: RSC (Royal Society of Chemistry Paperbacks)

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.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Book Description:

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.

Review:

"This inexpensive book should appeal to the non-specialist interested in the subject of bakery, as well as being useful to students, bakers and apprentices who want to understand the science behind what is one of the oldest human activities." (Oils and Fats International)

The range of topics touched on by Edwards is remarkable for a single author...a comprehensive review with a single style and approach, which makes his book very valuable.To have a book that makes a serious attempt at covering all of the science involved in bakery products is a great asset. It is certainly a book that I will refer to again, particularly for its extensive discussion of ingredient functionality.It is a book that could easily be used by schools as a resource for more advanced projects...it will do a great deal to attract some of the next generation of scientists towards the fascinating and rewarding world of bakery products. (Materials Today, December 2007, Volume 10, Number 12 (Peter Martin))

"...a handy reference guide to bakery-related technical areas, and often giving answers to those questions we can be afraid to ask, as we think we should already have this knowledge.""These gems, peppered throughout the book, bring what might be thought of as a dry subject to life, and this is a book that can be browsed and enjoyed.""...I commend the author for the quality and scope of this book. It will make a significant contirbution to the library of books on bakery science and technology." (Chemistry and Industry)

The book was easy reading and informative....The science of bakery products is worth reading as a 'taster'. (Chemistry World, January 2008, 65 (Sarab Sahi))

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

William P Edwards
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Quantità: > 20
Da
BWB
(Valley Stream, NY, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97808540448630000000

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 26,89
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

2.

William P. Edwards
Editore: Royal Society of Chemistry
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Rilegato Quantità: 1
Da
THE SAINT BOOKSTORE
(Southport, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry. Hardback. Condizione libro: new. BRAND NEW, The Science of Bakery Products, William P. Edwards, 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. Codice libro della libreria B9780854044863

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 21,69
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 7,86
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

3.

William P. Edwards
Editore: Royal Society Of Chemistry, United Kingdom (2007)
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Rilegato Quantità: 10
Print on Demand
Da
The Book Depository
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society Of Chemistry, United Kingdom, 2007. Hardback. Condizione libro: New. Language: English . Brand New Book ***** Print on Demand *****.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. Codice libro della libreria AAV9780854044863

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 32,96
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

4.

William P. Edwards
Editore: Royal Society Of Chemistry, United Kingdom (2007)
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Rilegato Quantità: 10
Print on Demand
Da
The Book Depository US
(London, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society Of Chemistry, United Kingdom, 2007. Hardback. Condizione libro: New. Language: English . Brand New Book ***** Print on Demand *****. 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. Codice libro della libreria AAV9780854044863

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 33,07
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

5.

William P. Edwards
Editore: Royal Society of Chemistry (2006)
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Quantità: > 20
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2006. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria CA-9780854044863

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 26,37
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,18
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

6.

Edwards, William P.
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Rilegato Quantità: > 20
Print on Demand
Da
BargainBookStores
(Grand Rapids, MI, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Hardcover. Condizione libro: New. This item is printed on demand. Item doesn't include CD/DVD. Codice libro della libreria 1277721

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 34,40
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,46
In U.S.A.
Destinazione, tempi e costi

7.

Edwards, William P
Editore: Royal Society of Chemistry (2016)
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Paperback Quantità: 1
Print on Demand
Da
Ria Christie Collections
(Uxbridge, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780854044863_lsuk

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 34,93
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 4,37
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

8.

William P. Edwards
Editore: Royal Society of Chemistry (2006)
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Quantità: > 20
Print on Demand
Da
Books2Anywhere
(Fairford, GLOS, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2006. HRD. Condizione libro: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria LQ-9780854044863

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 29,52
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 10,18
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

9.

William P Edwards
Editore: Royal Society of Chemistry
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Rilegato Quantità: 20
Da
BuySomeBooks
(Las Vegas, NV, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry. Hardcover. Condizione libro: New. Hardcover. 274 pages. Dimensions: 8.9in. x 6.0in. x 0.9in.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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Hardcover. Codice libro della libreria 9780854044863

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 36,92
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 3,43
In U.S.A.
Destinazione, tempi e costi

10.

Edwards, William P
Editore: Royal Society of Chemistry (2017)
ISBN 10: 0854044868 ISBN 13: 9780854044863
Nuovi Rilegato Quantità: 9
Print on Demand
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Royal Society of Chemistry, 2017. Hardcover. Condizione libro: New. This item is printed on demand. Codice libro della libreria 0854044868

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 39,18
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 2,59
In U.S.A.
Destinazione, tempi e costi

Vedi altre copie di questo libro

Vedi tutti i risultati per questo libro