The science of a loaf of bread : the science of changing properties / by Andrew Solway.
2009
CMC QC173.36 .S654 2008 (Mapit)
Available at Children's Materials Collection
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Items
Details
Title
The science of a loaf of bread : the science of changing properties / by Andrew Solway.
Author
Edition
North American edition.
ISBN
9781433900433 (alk. paper)
1433900432 (alk. paper)
1433900432 (alk. paper)
Published
Pleasantville, N.Y. : Gareth Stevens Pub., 2009.
Copyright
©2008
Language
English
Description
32 pages : color illustrations ; 26 cm.
Call Number
CMC 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.
Audience
IG810L Lexile
Series
Science of--
Linked Resources
Record Appears in
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.