The science of bakery products / / edited by W.P. Edwards
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| Titolo: |
The science of bakery products / / edited by W.P. Edwards
|
| Pubblicazione: | Cambridge, : Royal Society of Chemistry, c2007 |
| Edizione: | 1st ed. |
| Descrizione fisica: | 1 online resource (274 p.) |
| Disciplina: | 664.752 |
| Soggetto topico: | Baked products |
| Food | |
| Altri autori: |
EdwardsW. P
|
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | The 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 |
| Sommario/riassunto: | 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 id |
| Titolo autorizzato: | The science of bakery products |
| ISBN: | 1-62870-143-9 |
| 1-84755-779-1 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910826258203321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |