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The Science of Bakery Products Author: William P Edwards



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This book contains 274 pages.
Print publication date: 01 Jun 2007
Copyright year: 2007
Print ISBN: 978-0-85404-486-3
PDF eISBN: 978-1-84755-779-7
Citation:

About this book

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.