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100   $a20060703d2007      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 04$aThe science of bakery products$b[electronic resource] /$fedited by W.P. Edwards
210   $aCambridge $cRoyal Society of Chemistry$dc2007
215   $a1 online resource (274 p.)
300   $aDescription based upon print version of record.
311   $a0-85404-486-8 
320   $aIncludes bibliographical references and index.
327   $aThe Science of Bakery Products_publicity; i_iv; v; vi_xiv; 001_010; 011_055; 056_134; 135_138; 139_153; 154_166; 167_207; 208_232; 233_240; 241_242; 243; 244; 245-259
330   $aEver 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 id
606   $aBaked products
606   $aFood
615  0$aBaked products.
615  0$aFood.
676   $a664.752
701   $aEdwards$b W. P$0442486
712 02$aRoyal Society of Chemistry (Great Britain)
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910778210603321
996   $aThe science of bakery products$93861370
997   $aUNINA