The science of bakery products

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Technique - Food Manufacturing
The science of bakery products

The science of bakery products

Name: The science of bakery products
ISBN: 9780854044863

William P Edwards

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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.

Categorias:

Technique - Food Manufacturing

Ano:

2007

Edição:

Editora:

Royal Society of Chemistry

Idioma:

english

Páginas:

273

ISBN 10: