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Bread Science: The Chemistry and Craft of Making Bread
Buehler E.How much do you like this book?
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Publisher: Two Blue Books, 2006. — 254 p.Bread Science: the Chemistry and Craft of Making Bread focuses on the process of how to make bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips, and potential pitfalls described. In addition, the biology, chemistry, and physics of dough are presented in a thorough yet accessible manner. Understanding the food science behind the dough’s behavior gives the baker a more complete grasp of the process. Each chapter is divided into easy-to-read sections, making Bread Science useful as a reference. Over 250 photos and diagrams accompany the text. The bread science sections are fully referenced, enabling the reader to find more detailed information on subjects of particular interest. An annotated bibliography, glossary, and index are included.
Categories:
Language:
english
ISBN 10:
0977806812
ISBN 13:
9780977806812
File:
PDF, 18.31 MB
Your tags:
IPFS:
CID , CID Blake2b
english0
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