Download or read book The Science of Bakery Products written by W. P. Edwards and published by Royal Society of Chemistry. This book was released on 2007 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: From cakes and biscuits to flat breads and standard loaves, the chemistry behind these processes is fascinating. Explaining the science behind bread making and other baked goods, this book looks at the chemistry of the ingredients, flour treatments, flour testing, and baking machinery. It is aimed at anyone with an interest in everyday chemistry.