Science of Bakery Products Edwards William P.
Science of Bakery Products Edwards William P. Ever wondered why bread rises? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry…
Specifikacia Science of Bakery Products Edwards William P.
Science of Bakery Products Edwards William P.
Ever wondered why bread rises? 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. Or why dough needs to rest?
It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. The Science of Bakery Products explains the science behind bread making and other baked goods. 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.
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