The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery (Classic Reprint) - Hardcover

William Jago

Hardcover

ISBN 10: 0265609224 ISBN 13: 9780265609224

Publisher: Forgotten Books, 2018

Synopsis

Unlock the science behind every loaf.

Discover how chemistry, heat, fermentation, and biology shape bread from crust to crumb, with practical tests and real-world insight.

The Technology of Bread-Making offers a clear view of bread science and its applications. It covers the chemical foundations of dough, the role of heat and fermentation, the physiology of the wheat grain, and the methods used to analyze flour, yeast, and other bread-making materials. The text also explores bakery design, machinery, and the practical testing that goes into producing consistent results.

• Foundations of bread chemistry and the factors that affect dough and crumb.
• Practical methods for testing flour, yeast, and other bread ingredients.
• Guidance on bakery design, equipment, and adaptation for different bread types.
• Nutritive value, weighing, and quality considerations for bread products.

Ideal for readers seeking a solid, applied overview of bread-making science, from students to professionals in bakeries and food labs.

Edition details

• Publisher: Forgotten Books
• Publication date: 2018
• Language: English
• ISBN 10: 0265609224
• ISBN 13: 9780265609224
• Binding: Hardcover
• Number of pages: 915