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The Science of Bakery Products (2007)

The Science of Bakery Products (2007)

W. P. Edwards

Year: 2007
Authors: W. P. Edwards
Publishers: Royal Society of Chemistry
Pages: 274
Print type: BOOK

Description:

From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry.