Access to RSC content
Chapter 2
Science
Pages 11 - 55
Chapter 3
Raw Materials
Pages 56 - 134
Chapter 4
Analytical Chemistry
Pages 135 - 138
Chapter 5
Flour Testing
Pages 139 - 153
Chapter 6
Baking Machinery
Pages 154 - 166
Chapter 7
Bread Making
Pages 167 - 207
Chapter 8
Products Other than Bread
Pages 208 - 232
Chapter 9
Bread-making Experiments
Pages 233 - 240
Chapter 10
The Future
Pages 241 - 242
Glossary
W. P. Edwards
Pages 1 - 4
Bibliography
W. P. Edwards
Page 243
Subject index
W. P. Edwards
Pages 245 - 249
Publication details
Print publication date
01 Jun 2007
Copyright year
2007
Print ISBN
978-0-85404-486-3
PDF eISBN
978-1-84755-779-7
ePub eISBN
978-1-78262-630-5
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.