The Science of Bakery Products
Edwards W. P.
ISBN: 9780854044863
Vydavatelství: Royal Society for Chemistry
Rok vydání: 2007
Vazba: Hardback
Kategorie: Professional and scholarly
Počet stran: 274
Původní cena: 944 Kč
Výstavní cena:
850 Kč(t.j. po slevě 10%)
(Cena je uvedena včetně 10% DPH)
Katalogová cena: 24.95 GBP
Nárok na
dopravu zdarma
Termín dodání na naši pobočku v Brně je přibližně 3-4 týdny.
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.