The science of a loaf of bread : the science of changing properties / by Andrew Solway.
2009
QC173.36 .S654 2008 (Mapit)
Available at Children's Materials Collection
Items
Details
Title
The science of a loaf of bread : the science of changing properties / by Andrew Solway.
Author
Solway, Andrew.
Edition
North American ed.
ISBN
9781433900433 (alk. paper)
1433900432 (alk. paper)
1433900432 (alk. paper)
Imprint
Pleasantville, N.Y. : Gareth Stevens Pub., 2009, c2008.
Language
English
Description
32 p. : col. ill. ; 26 cm.
Call Number
QC173.36 .S654 2008
Dewey Decimal Classification
507.8
Summary
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.
Note
First published in Great Britain.
Bibliography, etc. Note
Includes bibliographical references and index.
Series
Science of--
Linked Resources
Table of contents only
Record Appears in
On-Campus Resources > Books
All Resources
All Resources
Table of Contents
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.
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.