Science of Bakery Products

von William P Edwards

259 Seiten, Hardcover

Kurzbeschreibung des Verlags

Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and loaves, the diversity of products is remarkable as is the chemistry behind these processes. This book 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 also looks at experiments and methods and discusses ideas for the future. This is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry or working in the food industry.

• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie
• ISBN: 9780854044863
• Sprache: Englisch
• Erscheinungsdatum: 01.06.2007
• Größe: 232 x 160 mm
• Verlag: RSC Publishing