Science of Bakery Products

Language: English

Published by Royal Society of Chemistry, GB, 2007

0854044868 / 9780854044863

  • Hardcover
  • New
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Seller: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United

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Hardcover

Condition: New

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Item description from seller

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.

Seller Inventory # LU-9780854044863

Title
Science of Bakery Products
Author
William P Edwards
Publisher
Royal Society of Chemistry, GB
Publication year
2007
Condition
New
Binding
Hardback
Language
English
ISBN 10
0854044868
ISBN 13
9780854044863
Item weight
640 grams

Rarewaves USA United

HEBRON, KY, U.S.A.

5-star seller

AbeBooks seller since June 20, 2025

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