The science of a loaf of bread : the science of changing properties
(2009, original release: 2008)
By:
Solway, Andrew
Nonfiction
Book
Series:
Call Numbers:
E/507.8/SOLWAY,A
Availability
Details
PUBLISHED
Pleasantville, N.Y. : Gareth Stevens Pub., 2009
©2008
©2008
EDITION
North American edition
DESCRIPTION
32 pages : color illustrations ; 26 cm
ISBN/ISSN
9781433900433 (lib. bdg. : alk. paper), 1433900432 (lib. bdg. : alk. paper), 9781433900433
LANGUAGE
English
SERIES
NOTES
First published in Great Britain
Bread basics -- Slice of life -- Let's bake bread! -- Flour power -- Yeast in action -- From flour to dough -- On the rise -- Into the oven -- No baker's yeast -- Bread on a big scale -- In your breadbasket -- Physical changes -- Chemical changes
Bread is a staple food in many countries. Just a few simple ingredients--flour, yeast, and water--become a crusty, tasty loaf in the oven. Learn about the physical and chemical changes that happen between the mixing bowl and the serving plate
IG810L