Science of Bakery Products
Book Details
Format
Hardback or Cased Book
ISBN-10
0854044868
ISBN-13
9780854044863
Publisher
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jun 1st, 2007
Print length
273 Pages
Weight
550 grams
Dimensions
22.90 x 15.60 x 1.80 cms
Product Classification:
Food & beverage technology
Ksh 4,950.00
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The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
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.
Get Science of Bakery Products by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Royal Society of Chemistry and it has pages.
