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9780854044863

Science of Bakery Products

Science of Bakery Products
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Product details

  • ISBN-13: 9780854044863
  • ISBN: 0854044868
  • Publication Date: 2007
  • Publisher: Royal Society of Chemistry, The

AUTHOR

Edwards, W. P., Royal Society of Chemistry (Great Britain) Staff

SUMMARY

This volume 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.Edwards, W. P. is the author of 'Science of Bakery Products ', published 2007 under ISBN 9780854044863 and ISBN 0854044868.

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