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.
Reviews
"This inexpensive book should appeal to the non-specialist interested in the subject of bakery, as well as being useful to students, bakers and apprentices who want to understand the science behind what is one of the oldest human activities." * Oils and Fats International *
"...a handy reference guide to bakery-related technical areas, and often giving answers to those questions we can be afraid to ask, as we think we should already have this knowledge.""These gems, peppered throughout the book, bring what might be thought of as a dry subject to life, and this is a book that can be browsed and enjoyed.""...I commend the author for the quality and scope of this book. It will make a significant contirbution to the library of books on bakery science and technology." * Chemistry and Industry *
The book was easy reading and informative....The science of bakery products is worth reading as a 'taster'. * Chemistry World, January 2008, 65 (Sarab Sahi) *
The range of topics touched on by Edwards is remarkable for a single author...a comprehensive review with a single style and approach, which makes his book very valuable.To have a book that makes a serious attempt at covering all of the science involved in bakery products is a great asset. It is certainly a book that I will refer to again, particularly for its extensive discussion of ingredient functionality.It is a book that could easily be used by schools as a resource for more advanced projects...it will do a great deal to attract some of the next generation of scientists towards the fascinating and rewarding world of bakery products. * Materials Today, December 2007, Volume 10, Number 12 (Peter Martin) *



Book Information
ISBN 9780854044863
Author William P Edwards
Format Hardback
Page Count 259
Imprint Royal Society of Chemistry
Publisher Royal Society of Chemistry
Weight(grams) 640g