الرئيسية
من طرف E-Books : Science of Bakery Products
Science of Bakery Products
Royal Society of Chemistry | 2007-06-21 | ISBN: 0854044868 | 200 pages | PDF | 15 MB
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.
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