The Science of Bakery Products (Royal Society of Chemistry Paperbacks) PDF
274 Pages·2007·4.042 MB·English
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Description:
This interesting, highly accessible book 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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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
