By W. P. Edwards
Buy new: $31.66
33 used and new from $29.41
First tagged by Roy
Customer tags: baking, bread baking, bread
Review & 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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