- Main
- Technique - Food Manufacturing
- The science of bakery products
The science of bakery products
William P EdwardsEver 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 file will be sent to you via the Telegram messenger. It may take up to 1-5 minutes before you receive it.
Note: Make sure you have linked your account to Z-Library Telegram bot.
The file will be sent to your Kindle account. It may take up to 1–5 minutes before you receive it.
Please note: you need to verify every book you want to send to your Kindle. Check your mailbox for the verification email from Amazon Kindle.
- Send to eReaders
- Increased download limit
- File converter
- More search results
- More benefits