The Science of Bakery Products: RSC (Royal Society of Chemistry Paperbacks) by William P Edwards
Print Length: 274 Pages
Publisher: Royal Society of Chemistry
Publication Date: June 21, 2007
Language: English
ASIN: B01BNXIDQ0
ISBN-10: 0854044868
ISBN-13: 978-0854044863
File Format: PDF
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.
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