Science of Bakery Products
Rs. 1128.00
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.
ReviewsThe range of topics touched on by Edwards is remarkable for a single author…a comprehensive review with a single style and approach, which makes his book very valuable. To have a book that makes a serious attempt at covering all of the science involved in bakery products is a great asset. It is certainly a book that I will refer to again, particularly for its extensive discussion of ingredient functionality. It is a book that could easily be used by schools as a resource for more advanced projects…it will do a great deal to attract some of the next generation of scientists towards the fascinating and rewarding world of bakery products
[Add to Cart]
[View Cart]