The Science of Bakery Products

by Royal Society of Chemistry and W.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...

• Format: Hardcover
• Language: English
• ISBN: 0854044868
• ISBN13: 9780854044863
• Release Date: June 2007
• Publisher: Royal Society of Chemistry
• Length: 259 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.8" x 6.3" x 9.1"